2 each: red, yellow, and green bell peppers
1 small onion
2 garlic cloves
1lb. rotini or pasta of choice
3 Tbsp olive oil
1 tsp paprika
1 tsp dried thyme
1/2 bay leaf
1/2 tsp sea salt
1/4 tsp black pepper
1 cup vegetable broth
2 Tbsp earth balance (or other vegan butter substitute)
1Tbsp chopped parsley
1.) preheat the oven to 400 F. For the sauce, cut the bell peppers lengthwise into fourths, seed and rinse in cold water. Place skin side up on a baking sheet. roast for 15 mins, until the skin begins to blister. (keep checking, yellow peppers take less time to blister than say green peppers...).
2.) peel the onion and garlic and thinly slice. remove the peppers from the oven. let cool and chop into small cubes.
3.) cook the noodles in a large saucepan of boiling salted water according to package until al dente.
4.) meanwhile,heat oil in a large saucepan over medium-high heat and sauté the onions and garlic are clear, about 5 mins. Stir in cubed peppers, paprika, thyme, bay leaf, salt, pepper. Add broth, heat to boiling, cover and simmer over medium-low heat for 10 mins.
5.) drain the noodles in a colander and add to the onion-pepper mixutre with the earth balance and parsley and toss to coat.