If you are looking for a fast, wholesome weeknight meal, this fusilli with peppers and broad beans is the perfect choice. This vibrant, easy-to-prepare dish features sweet peppers, rich garlic, and a hint of spice. Beyond being incredibly delicious, the colourful bell peppers are packed with antioxidants, vitamin B6, and magnesium—a powerful nutrient combination thought to naturally reduce anxiety.
Fusilli with Peppers and Broad Beans
- Total Time: 25 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This fusilli with peppers and broad beans is a vibrant and easy 25-minute Mediterranean meal featuring sweet bell peppers, broad beans, and garlic, tossed with fresh basil. Healthy, comforting, and rich in anxiety-reducing magnesium!
Ingredients
1 tablespoon olive oil (plus extra for drizzling)
3 bell peppers (red, yellow, and orange), sliced
2 cloves garlic, minced
1 teaspoon dried chilli
1/2 teaspoon dried oregano
1 teaspoon agave nectar (or other sweetener)
2 cups (200g) fusilli pasta
1 cup (150g) frozen broad beans
4–5 basil leaves, torn
Salt and black pepper, to taste
Juice of half a lemon
Salad leaves, to serve
2–3 tablespoons jarred jalapenos (optional)
Instructions
Cook the peppers: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced peppers and sweat them for about 10 minutes until soft.
Add spices: Add the minced garlic, dried chilli, dried oregano, and agave nectar to the peppers. Season with salt and pepper, and stir well.
Boil the pasta: Cook the fusilli in a pot of boiling water for 9 minutes.
Add beans: After the pasta has cooked for 5 minutes, drop 1 cup of frozen broad beans into the same pot. Bring it back to a boil, then lower the heat to a simmer for the remaining 4 minutes.
Save pasta water: Ladle a few tablespoons of the hot pasta water into the pan with the peppers and stir.
Combine: Drain the pasta and beans. Tip them into the pan with the peppers. Add the torn basil leaves and stir everything together.
Serve: Plate the dish with fresh salad leaves. Top with black pepper, a squeeze of lemon juice, a drizzle of olive oil, and the optional jarred jalapenos.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Saute
- Cuisine: Mediterranean
Nutrition
- Serving Size: per half of recipe
- Calories: 532
- Sugar: 11g
- Sodium: 15mg
- Fat: 8.5g
- Saturated Fat: 1.2g
- Carbohydrates: 92g
- Protein: 18g
Shop this recipe
Hard-to-Find Pantry Staples
Organic Agave Nectar: Since it is the main plant-based sweetener in the dish, linking a bulk or organic bottle on Amazon works well for readers who do not have a local health food shop.
Premium Bronze-Die Fusilli: Explain that bronze-cut pasta has a rough surface that helps the olive oil, lemon juice, and pepper juices cling to the noodles much better than cheap supermarket pasta.
Kitchen Essentials
A Heavy-Duty Garlic Press: Since your recipe starts with minced garlic, linking a good stainless steel press is a natural fit.
A Large Everyday Deep Pan / Skillet: Your recipe requires sweating 3 whole sliced peppers and tossing 200g of pasta into the same pan. A deep, wide skillet is perfect here so readers don’t spill ingredients over the sides.
A Lemon Squeezer / Citrus Juicer: Since the dish is finished with fresh lemon juice, a handheld citrus press is an easy, high-converting impulse buy.
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