Pasta with Yellow Pepper Puttanesca Sauce

I always enjoy fresh sauces for pasta during the warm weather, when many vegetables and herbs are in season! This is a simple puttanesca sauce with olives, garlic, capers and red pepper flakes, but it uses yellow bell peppers as the main ingredient, instead of only tomatoes. The sweetness of the peppers and tomatoes balances the saltiness of the olives and capers, and the red pepper flakes give it a little heat! You can adjust the amounts of these other ingredients to your individual taste. 🙂

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2 yellow bell peppers, cleaned and diced
1 large tomato, seeds removed and diced
1/2 onion, diced small
1 Tblsp olive oil
1-2 cloves garlic

1/2 cup veggie broth
1-2 Tblsp white wine
1/2-1 cup black or kalamata olives, HCV_YellowPepperPuttenesca - 1halved
2 Tblsp fresh basil, chopped
1-2 Tblsp capers
1/8-1/4 tsp red pepper flakes
Spices – salt, parsley, oregano


Heat olive oil in skillet, add onions, garlic and peppers and saute about 5 min.
Add tomatoes and continue to saute another few HCV_YellowPepperPuttenesca - 1 (2)minutes.
Add the broth and wine bring to a simmer.
Lastly, add the olives, capers, fresh basil and other spices.



Serve over any type of pasta (or even rice or grains)!

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Not’cho Ordinary Nachos

Nachos are one of my favorite things in the world to eat! They usually don’t have the reputation for being healthy though (especially when ordering out!), and they typically include things like taco meat/chili, cheese and sour cream. Luckily it doesn’t have to be this way! My plant-based version is much healthier and superyummy!
(Note: These ingredients also work for a veggie taco night! Just substitute taco shells.)HCV - 1 (6)

Tortilla chips (healthy/organic brand)
1 can chili beans in sauce
1 small can sliced black olives
1 small can green chilis
Salsa (healthy/organic brand)
Optional: Daiya dairy-free cheese

Lettuce, chopped/shredded
Tomato, diced small
Green onions, chopped small

Make guacamole by mashing avocados with fresh lime juice, salt and cilantro.

Preheat oven to 350 degrees
Spread tortilla chips on baking sheet
Mash chili beans w/sauce (I use a potato masher) and stir in taco seasonings (or any seasonings or hot sauce you like)
Spoon bean mixture over tortilla chips
Sprinkle with a little shredded dairy-free cheese if you’d like
Bake 10-12 min

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Now everyone can add their own toppings… lettuce, tomato, green onions, black olives, green chilis, salsa, guacamole and fresh lime.


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