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Easy Greek Fennel Pasta with Pesto, Peppers, and Chili Oil

Pasta is always a good idea…but this easy vegan Greek fennel pasta with pesto, peppers, chickpeas, and chili oil is an even better idea. Loaded with juicy blistered tomatoes, roasted red peppers, and tender protein-rich chickpeas. All bathed in a vegan pesto chili oil sauce and topped with fresh basil.  This Easy Greek Fennel Pasta with pesto, peppers, and chili oil is a tasty eat-whenever-you-want kind of dinner. The creamy pesto and chili oil sauce belong on everything…and I mean everything. From tender pasta penne, rigatoni, whole wheat pasta, or even zucchini pasta. This easy sauce will take any dinner to the next level. Munchyesta.com
Pasta is always a good idea…but this easy vegan Greek fennel pasta with pesto, peppers, chickpeas, and chili oil is an even better idea. Loaded with juicy blistered tomatoes, roasted red peppers, and tender protein-rich chickpeas. All bathed in a vegan pesto chili oil sauce and topped with fresh basil. 
This Easy Greek Fennel Pasta with pesto, peppers, and chili oil is a tasty eat-whenever-you-want kind of dinner. The creamy pesto and chili oil sauce belong on everything…and I mean everything. From tender pasta penne, rigatoni, whole wheat pasta, or even zucchini pasta. This easy sauce will take any dinner to the next level.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 20 minutes
Serving Size 4 people

Ingredients

  • 1 Fennel Sliced
  • 2 Bell Peppers Sliced
  • 1 15oz can Chickpeas Rinsed and drained
  • ½ cup Plum Tomatoes
  • 2 tbsp Chili Oil
  • ½ tsp Sea salt or Kosher Salt
  • 2 tsp Oregano
  • 1 bunch Fresh Basil For garnish, chopped
  • 15oz (400g) Fusilli Pasta or pasta of your choice

Pesto sauce

  • 1 bunch Fresh Basil
  • ½ cup Olive Oil
  • 1 cup Baby Arugula Salad
  • 4 cloves Garlic Minced
  • ¼ cup Toasted Pine Nuts or other type of nuts like walnuts or almonds
  • 1 Jalapeño pepper Seeds removed

Instructions

Making the Pesto

  • Add all the pesto ingredients to a blender and blend until the pesto is smooth. Add 1-2 tablespoons extra oil if the pesto is too thick. Scrape the pesto into an airtight container and store it in the refrigerator.

Pasta

  • Cook the pasta as instructed on the packaging.
  • Heat chili oil in a non-stick frying pan and add the sliced fennel, peppers, and tomatoes. Fry at medium-high heat while stirring occasionally until the peppers become lightly charred at the edges. Season with salt and oregano and mix. 
  • Once the pasta is cooked, drain away the water and add 5 tablespoons pesto to the pasta. Toss to coat the pasta in the pesto sauce. Serve the pasta topped generously with the roasted vegetables and garnish with fresh basil. 
    Enjoy.