Easy Grilled Peppers and Garlic Pasta (vegan)
This incredibly delicious and easy grilled peppers and garlic pasta is loaded with mouthwatering flavours. Think fresh and slightly spicy peppers, soft grilled aubergines and a creamy garlic pasta sauce. It’s so good and so easy to make. This amazing pasta dish can be served both hot and cold. It’s our family favourite pasta salad on a hot summer day. If you’re like me and enjoy easy summer dinners and stress free nights then this is the recipe you have been looking for.
Ingredients
- 1 pound Fusilli Pasta or your favourite pasta
- 1 Eggplant
- 1 Red Onion
- 2 Red Bell Peppers
- 8 Black Olives
- 3 cloves Garlic Minced
- 1 can Coconut Milk or your preferred plant milk
- 3 tbsp Basil Pesto
- Salt and Pepper to taste
- 1 bunch Fresh Basil Chopped
Instructions
- Cook the pasta per the instruction on the package.
- Cut off the ends of the eggplants and cut the eggplants into 1 inch dices. Next, remove the seeds from the red bell peppers and cut the peppers into chunks.
- Heat olive oil in a large pan and add the eggplants and bell peppers. Let them cook at high heat while stirring occasionally for a minute before turning the heat down.
- Let the eggplants and peppers cook for a few more minutes before adding the black olives and minced garlic. Stir together to combine and allow to cook for 1 minute. Next, add the coconut milk and basil pesto. Stir to combine. Let the pasta sauce simmer at low heat for 5 minutes.
- Finally add the cooked pasta to the pasta sauce and gently fold together to combine. Top with freshly chopped basil and serve. Enjoy.