Pepper and Parsley Pasta

Bring large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Reserve 1 cup pasta water, then drain and set aside.
8 oz pasta of your choice, 1/4 - 1/2 cup pasta water, reserved

While pasta is cooking, wash and slice the bell peppers removing seeds and membranes. Chop the parsley and mince the garlic

In a large pan, heat the olive oil over medium heat. Add the sliced bell peppers and cook for about 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp. Add the minced garlic to the pan, stir and cook for another 1-2 minutes, until the garlic is fragrant.
2-4 bell peppers - any color, thinly sliced, 2 tbsp olive oil, 3 cloves garlic, minced

Add the cooked pasta to the pan with the peppers and garlic. Pour in 1/4 cup of reserved pasta water and toss to combine. Add the chopped parsley and season with salt and pepper to taste. If using, add red pepper flakes and parmesan cheese. Stir to combine. If pasta seems dry, add more reserved pasta water. Stir and taste for seasoning adding more salt and pepper if desired.
1 cup fresh parsley, chopped , salt and pepper to taste, 1 pinch red pepper flakes, 1/4 cup parmesan
Serve immediately, garnish with extra parsley if desired

Vegan Parmesan: 3/4 cup raw cashews, 3 tbsp nutritional yeast, 2/3 tsp salt, 1/4 tsp garlic powder

Blend together until shakeable powder. I use my magic bullet. Don't over blend- it can turn into cashew butter.

Makes about 1 cup