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Vegetable and Piquillo Pepper Pasta

Ingredients for two servings

2 scoops of Colnatur Complex Natural®

200 g pasta (macaroni, fusilli, etc.)

20 g fresh spinach

6 pieces of canned roasted piquillo peppers

1/2 carrot

1/4 red pepper

A handful of green beans

1/4 onion

1/4 courgette

1 garlic clove

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper



  1. For the piquillo pepper sauce: blend the piquillo peppers with the garlic, oil and Colnatur®. Set aside.
  2. Cut the green beans into julienne strips and steam. Set aside.
  3. Chop the onion, courgette, red pepper and carrot into small pieces and julienne the spinach.
  4. Sauté the vegetables in a frying pan with a little olive oil. Season with salt and pepper.
  5. Cook the pasta in plenty of salted water. Drain.
  6. Mix the pasta with the vegetables and sauce. Serve.



  • This recipe is high in fibre, which improves intestinal motility and helps you feel full. We can increase the fibre content by using wholewheat or legume-based pasta.
  • Swap the vegetables in the recipe for whatever ones you like to vary the flavour of the dish.


Nutritional value (per person)

Energy value: 526.10 Kcal

Proteins: 25.86 g

Carbohydrates: 78.43 g

Fat: 11.35 g