Carrot and pepper ragù is a vegetarian sauce that combines beautifully with corzetti pasta’s smooth texture. Roughly chopped chunks of vegetables take the place of meat creating a pasta dish that’s both vegan and delicious. Add lemon zest for extra vitamins!
Corzetti Pasta with Carrot and Pepper Ragù
Ingredients (serves 4):
4 yellow peppers
extra virgin olive oil
salt and black pepper
1 organic lemon
Make the corzetti pasta following this recipe.
Wash both the peppers and the carrots (peel the carrots), then coarsely chop the vegetables.
Cover the bottom of the pan with extra virgin olive oil, place on medium heat and add the chopped vegetables. Let cook until they are very tender.
Season with salt and pepper, and add the sauce to the cooked corzetti pasta.
Serve immediately with some lemon zest.