Roasted Red Pepper Pasta Recipe
When I was a kid I’m pretty sure that I asked my parents if we could have pasta every single night, and now that I’m a parent it doesn’t seem like that has changed. It’s easy enough to throw on some pasta sauce, but a dish like this goes to the next level when you make your own sauce. Behold my Roasted Red Pepper Pasta recipe!
This is a great dish that comes together in thirty minutes or less, including roasting the peppers. It helps to have a food processor or a high-speed blender for this. Roasted Peppers are crazy delicious just by bringing out their natural flavours by roasting them. You’ll be shocked by how easy it is.
This meal is fantastically healthy for you. The recipe it gluten-free but you can use whatever pasta you want for this. It’s high in fibre, iron and protein making it a perfect post-workout meal.
My kids love this dish almost as much as they love my Pesto pasta recipe. It’s so great to have something like this when you need a super fast meal that everyone still gets excited about. And if you want to go further top it with my Plant-Based Parmesan! So take this Roasted Red Pepper Pasta recipe and wow your friends and family tonight!
Take this Roasted Red Pepper Pasta recipe and wow your friends and family tonight with this flavour packed quick dish!
- 12 oz Silken Tofu
- 2 Red Peppers
- 4 clove Garlic
- 1 1/2 tbsp Red Wine Vinegar
- 2 tsp Vegetable Broth
- 1/4 cup Nutritional Yeast
- 3/4 tsp Sea Salt
- 1 tsp Red Pepper Flakes (optional)
- 1 Package Brown Rice Spaghetti (or whole grain)
- 4 Zucchini
- 1 cup Fresh Basil (cut into ribbons)
First make the sauce. If you haven’t roasted the peppers yet then do that now. Start a gas burner and let your peppers sit right on the flame for a minute and rotate safely with tongs until it’s charred all over (for those without a gas burner see the NOTE section below). Wrap with tin foil and let it sit for 15 minutes. DO NOT run it under the water after it’s done - you’ll just wash away that awesome flavour.
Throw everything together in a blender or a food processor and run on high until the sauce is smooth. Pour it into a small saucepan and stick it on the stove. We'll come back to this in a minute.
Now cook the pasta according to the package directions …or your pasta instincts. You know how to cook pasta! While the pasta is cooking slice the zucchini into thin matchsticks or spirals them if you've got the machine to do it.
Heat up the sauce on a medium sauce pan on low. When the
pasta is done, drain it, and then immediately throw it in a large bowl
Add the zucchini ribbons to the hot pasta and then add the warmed-
up sauce. Mix it all around and the heat from the pasta and sauce
should start to soften the zucchini just a little bit. Fold in the basil
and then taste. Add more vinegar, salt, or red pepper flakes-what-
ever you feel like. Top with a basil leaf or two and smash it into your face right away!
Servings 4
- Amount Per Serving
- Calories 516kcal
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 1.1g6%
- Sodium 506mg22%
- Potassium 1205mg35%
- Total Carbohydrate 93.3g32%
- Dietary Fiber 18.4g74%
- Sugars 9.9g
- Protein 28.7g58%
- Calcium 10 mg
- Iron 40 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
From one of our readers:
We no longer have a gas range so I split the peppers lengthwise and broil them on a baking sheet covered in foil. When the skins blacken and soften, I wrap the foil up around them and continue with the recipe.
