2 red bell peppers, stemmed, seeded, and chopped
2 shallots, chopped
Salt and freshly ground pepper
2 pinches saffron
2 tablespoons olive oil
1 cup vegetable broth
2 tablespoons plain yogurt
1 (14-ounce) box of multi-grain spaghetti
4 ounces gruyère, freshly shredded
A handful chopped fresh cilantro, for garnish
Place the red bell peppers and shallots in a medium saucepan. Season with salt, pepper, and saffron. Add the olive oil and sauté over medium heat, 4 minutes. Add the broth and simmer until the red bell peppers are very soft and the liquid reduced to half, 12 to 15 minutes. Stir in the yogurt. Blend on high in a food processor until smooth and creamy.
Meanwhile, cook the pasta in boiling salted water according to package directions. Drain.
Add the pasta to the red pepper sauce and mix well. Plate, top with shredded gruyère and garnish with chopped cilantro.