( Not ) Sausage, Pepper and Onion Pasta

All the flavour of a traditional sausage, pepper and onion fry-up, but without the mess of greasy sausage!

• Ready In: 35 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 2  large tomatoes, chopped
• 2  garlic cloves
• 1 1⁄2 tablespoons olive oil, divided
• 2  tablespoons flat leaf parsley
• 8  ounces  dry whole wheat pasta
• 2  tablespoons kosher salt
• 1 1⁄2 large red bell peppers, cut into thin strips
• 1  medium sweet onion, thinly sliced
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon fennel seed
• 1⁄4 teaspoon mustard powder
• 1⁄4 teaspoon black pepper
• 1  pinch red pepper flakes
• 1⁄2 teaspoon lemon juice

Directions

1. In a small food processor or blender, puree the tomatoes, garlic, 1/2 tbsp of the oil and parsley. Set aside.
2. Cook pasta in a large pot of boiling water with the kosher salt until al dente. Drain (DO NOT RINSE!) and return to pot. Keep warm.
3. Heat remaining olive oil in a deep skillet over medium and add the bell pepper and onion.
4. Cook until soft and golden, 7 to 8 minutes.
5. Sprinkle in the spices, stir well and cook 1 minute longer.
6. Add the sauteed mixture, tomato-garlic puree and lemon juice to the pasta, stir well and serve immediately.