Recipe by Chef Nick Mateus, UBC Food Services.

Nick demonstrated how to prepare Pasta Peperonata at Meet Your Maker on Wednesday, September 26, 2018.

About Nick

Nick is the retail chef responsible for service coordination at retail operations such as Perugia, Mercante and Ike’s Cafe. His interest in cooking started in high school, when he participated in a co-op program which placed him in some of the best restaurants in Ontario. After graduation, Nick entered George Brown Culinary College and completed his apprenticeship on an athletic scholarship. From there, he interned in hotels in Switzerland and Italy, where he found his love for Italian cuisine. Nick’s culinary philosophy and passion has a healthy and down-to-earth approach which aligns with today’s culinary scene and UBC Food Services’ Food Values.

Outside of his passion for good food, he is all about his sports: cycling, running, skiing, and working out at the gym. In addition to being active, he likes to relax by cooking with his wood kamado cooker on his patio. 

Pasta Peperonata

YIELD: 4 Servings

INGREDIENTS:

Vegan Parmesan
3/4 cup cashew nuts
3 tsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

Peperonata Sauce
200ml canola oil
10-12 red and yellow bell peppers, sliced thinly
1 red onion, sliced thinly
50ml  lemon juice
150ml white balsamic vinegar
300g vegan sun-dried tomato pesto (store-bought or make your own)
1 tsp red chili pepper
2 tsp garlic powder
1 1/2 tsp capers, drained

To Assemble
480g Peperonata Sauce
960g dried linguine
80g kale, torn into bite-sized pieces

METHOD:

  1. Prepare the Vegan Parmesan. Place cashews, nutritional yeast, sea salt and garlic powder in a blender. Blend into a powder and set aside.
  2. Prepare the Peperonata Sauce. Heat oil in a medium-sized sauté pan and sauté onions and peppers until soft.
  3. Add balsamic vinegar, lemon juice, pesto, chili pepper, garlic powder and capers to the sauté pan. Stew for 15 minutes on low heat.
  4. Bring pasta water to a boil and cook according to package instructions. Put kale into the boiling water with the pasta during the last minute of cooking.
  5. Drain pasta and kale and toss with Peperonata Sauce. Top with Vegan Parmesan and enjoy!

NOTES:

Vegan Parmesan can be stored in an airtight container in the fridge for up to three weeks!

Other recipes you’ll love!

Side Stripe Prawn Roll

Recipe by UBC Residence Chef Johnny Bridge, UBC Food Services. Chef Johnny demonstrated how to prepare Side Stripe Prawn Rolls at Summer Sizzler on Wednesday, June 12, 2019. About Johnny Johnny stepped into the culinary world when he was 16 and has worked...

read more

Energy Balls

Need a pick-me-up during your afternoon class? Look no further than these super easy no-bake energy bites. Packed with fibre and plant-based protein, they make for a great snack in between meals.

read more

Pesto Pasta

Remember that vegan and nut-free pesto we made? You can use it to make this super quick and easy pesto pasta. Get your meal-prep on and make a batch to have on hand for lunch or dinner!

read more

Blueberry Breakfast Cookies

In a rush at breakfast time? Try making these easy blueberry breakfast cookies on the weekend and have breakfast plans sorted for the whole week!

read more