RAINBOW CAPSICUM ZUCCHINI PASTA 

Serves 2
Calories per individial serve: 403.8

Gluten free : Dairy Free : Vegan 

 

Ingredients

2 teaspoons extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1 red capsicum (200g), seeded and sliced into thin strips
1 yellow capsicum (280g), seeded and sliced into thin strips
1x 400g tin cannellini beans, rinsed and drained OR 250g cooked cannellini beans
1/4 cup pitted Kalamata olives
2 zucchini (300g), spiralised or ribboned using a vegetable peeler
2 tablespoons nutritional yeast
1/2 cup rocket leaves
1/2 cup basil leaves, roughly torn 

How to: 

Heat a frypan on medium heat and add olive oil to coat. Add garlic and cook 30 seconds then add yellow and red capsicum, cannellini beans and olives and cook about 6-8 minutes. Add zucchini noodles and nutritional yeast, and toss to coat all the vegetables in nutritional yeast and cook a further 5-6 minutes. Remove from heat and toss rocket and basil through the pasta. Season with some sea salt and black pepper and serve.