Rotini Bell Pepper Pasta Without Cheese, Milk, Butter (Dairy Free)

This easy, healthy, delicious and colorful bell pepper pasta made of red, orange and yellow bell peppers make a wonderful lunch, brunch or dinner.

Course Main Course

Cuisine Italian

Keyword bell pepper pasta recipe, pasta without cheese

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 283kcal

Author PA

Cook the pasta according to the package instructions, drain the water and keep aside.
Add a few drops of olive oil to the cooked pasta, so the shells won't stick each other.
Wash the bell peppers and slice to remove the seeds. Slice the peppers into medium sized pieces (after removing all seeds).
Heat oil in a pan and add the bell peppers.
Saute the bell peppers for about 2 to 3 minutes.
Meanwhile wash the tomatoes, chop into medium sized pieces and keep aside.
Once the peppers are sauteed, add the salt and chopped tomatoes, mix well. Reduce the heat to medium and cook for about 4 to 5 minutes.
Add garlic and oregano powder and also turmeric if you are using it and mix all until well blended with the vegetables. Turn off the stove and keep this mixture aside.
Add enough marinara sauce to the cooked pasta and mix well, switch on the stove and heat in low heat for about 2 to 3 minutes.
Add the bell pepper mixture to the pasta (with the sauce) and mix well. Heat for another 1 minute so everything is blended well and the bell pepper pasta is ready to serve! Enjoy the easy, healthy and yummy bell pepper pasta for a delicious vegetarian lunch, brunch or dinner!