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Spring Onion and Red Capsicum Pasta | Vegetarian Capsicum and Onion Pasta | Italian vegetarian pasta |
Tarla Dalal
17 July, 2020
Table of Content
Spring Onion and Red Capsicum Pasta | Vegetarian Capsicum and Onion Pasta | Italian vegetarian pasta |
Spring Onion and Red Capsicum Pasta is a vibrant, flavour-packed Italian-inspired vegetarian pasta that brings together the freshness of garden veggies and the richness of olive oil. With a delightful blend of spring onions, red capsicum, and sweet corn, this dish is a colourful feast that’s as beautiful to look at as it is satisfying to eat.
To prepare this Vegetarian Capsicum and Onion Pasta, start by heating olive oil in a broad non-stick pan. Add the finely chopped garlic and sauté it on a medium flame for 30 seconds until the aroma fills your kitchen. This simple step infuses the oil with a rich, garlicky base that forms the foundation of the dish.
Next, toss in the spring onion whites, spring onion greens, and thinly sliced red capsicum. Sauté these on a medium flame for 1 to 2 minutes, stirring occasionally. The veggies release their natural sweetness and aroma, giving the pasta a fresh and zesty note. The combination of crunchy onions and juicy capsicum creates a perfect textural contrast.
Now, add the boiled sweet corn kernels, dry red chilli flakes (paprika), dried mixed herbs, and salt to taste. Continue to sauté for another minute. This step adds layers of flavour — the herbs bring in a touch of Italian charm, while the chilli flakes give a subtle kick that balances the natural sweetness of the corn and capsicum.
Finally, add the cooked penne pasta, mix well, and cook on a medium flame for 1 to 2 minutes, stirring continuously. This ensures that every piece of penne is coated with the aromatic olive oil, herbs, and vegetables. Once evenly mixed, take it off the flame and serve immediately while hot and fragrant.
What a lovely sight this Spring Onion and Red Capsicum Pasta makes — a colourful medley of red, yellow, and green hues dancing over perfectly cooked penne! The best part? It doesn’t require a heavy tomato or white sauce. Instead, the flavours of fresh veggies, herbs, and spices sautéed in olive oil create a lively, wholesome, and quick-to-make pasta that’s perfect for weeknight dinners or light lunches.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
6 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
26 Mins
Makes
2 servings
Ingredients
for Spring Onion and Red Capsicum Pasta
1 cup finely chopped spring onions whites
1 cup finely chopped spring onion greens
3/4 cup thinly sliced red capsicum
2 cups cooked penne
3 tbsp olive oil
2 tsp finely chopped garlic (lehsun)
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tsp dry red chilli flakes (paprika)
2 tsp dried mixed herbs
salt to taste
Method
for Spring Onion and Red Capsicum Pasta
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the spring onion whites, spring onion greens and red capsicum, and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the sweet corn kernels, chilli flakes, mixed herbs and salt and and sauté on a medium flame for 1 minute, while stirring occasionally.
- Add the cooked penne, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
- Serve immediately.
Spring Onion and Red Capsicum Pasta | Vegetarian Capsicum and Onion Pasta | Italian vegetarian pasta | Video by Tarla Dalal
Spring Onion and Red Capsicum Pasta recipe with step by step photos
Krupali Shukla
Jan. 20, 2016, 7:51 p.m.
This without sauce pasta recipe is very easy and Colorful. I made twice a time and my family is enjoy and say very good Italian recipe.... So must try.
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