Red Pepper Pasta

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Servings: 2 Difficulty: Intermediate
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A creamy, vibrant vegan sauce made from roasted red peppers and fresh tomato puree, tossed with al dente fusilli.
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This vibrant Red Pepper Pasta is a quick and satisfying weeknight dinner that brings bold Italian flavors to your table without the fuss. The star of the dish is a silky, smooth sauce crafted from sweet roasted red bell peppers, fresh garlic, and rich tomato puree, blended until velvety. Tossed with perfectly cooked fusilli, the pasta absorbs the deep, savory notes of the sauce while retaining a pleasant texture. It’s entirely vegan, naturally gluten-free if you choose your pasta wisely, and ready in just thirty minutes. Perfect for busy evenings, this dish offers a comforting yet fresh taste that feels gourmet but relies on simple pantry staples. Serve it immediately for the best experience, garnished with fresh basil or a drizzle of olive oil if desired.

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Red Pepper Pasta

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 26.6

Description

This vibrant Red Pepper Pasta is a quick and satisfying weeknight dinner that brings bold Italian flavors to your table without the fuss. The star of the dish is a silky, smooth sauce crafted from sweet roasted red bell peppers, fresh garlic, and rich tomato puree, blended until velvety. Tossed with perfectly cooked fusilli, the pasta absorbs the deep, savory notes of the sauce while retaining a pleasant texture. It&# 226;ÂÂs entirely vegan, naturally gluten-free if you choose your pasta wisely, and ready in just thirty minutes. Perfect for busy evenings, this dish offers a comforting yet fresh taste that feels gourmet but relies on simple pantry staples. Serve it immediately for the best experience, garnished with fresh basil or a drizzle of olive oil if desired.

Ingredients

Directions

  1. Bring a large saucepan of salted water to a boil.
  2. Heat olive oil in a skillet over medium heat.
  3. Add diced red bell peppers and crushed garlic to the skillet.
  4. Sauté peppers and garlic for about 10 minutes, stirring occasionally, until softened and slightly caramelized.
  5. Add fusilli pasta to the boiling water and cook according to package directions, about 10 minutes, until al dente.
  6. Meanwhile, transfer the sautéed vegetable mixture and tomato puree to a food processor or blender.
  7. Blend until the sauce is completely smooth.
  8. Season the sauce with salt and black pepper to taste.
  9. Drain the pasta and return it to the pot or transfer to a serving bowl.
  10. Toss the drained pasta with the red pepper sauce until evenly coated.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 26.6kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 1.2g5%
Sugars 2.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red pepper, pasta, vegan, italian, quick dinner, tomato puree, fusilli, garlic, bell pepper, plant-based, easy recipe, weeknight meal, creamy sauce, vegetarian, blended sauce, gluten-free option, comfort food, healthy, simple, delicious
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