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–+ servings
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5 from 6 votes

Red Pepper Pasta

Savory, creamy red pepper pasta is comfort food made simple. With only 7 simple ingredients, roasted red pepper pasta is a quick and easy delicious pasta the whole family will enjoy.
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Entrees
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 241kcal
Author: Kathy Carmichael

Ingredients

Red Pepper Pasta Sauce

  • ½ medium white onion diced
  • 1 cup Roasted Red Peppers fresh or jarred in water
  • 1 large carrot chopped
  • 1 shallot diced
  • 2 cloves of garlic minced
  • ¾ cups Organic Vegetable Broth + ½ cup additional if all the fluid cooks down
  • 8 ounces Pasta of Choice Whole-grain or gluten-free

Optional Ingredients

  • 8 ounces baby portobello mushrooms sliced
  • ½ cup green peas fresh or frozen
  • ¼ cup Vegan parmesan Cheese
  • ¼ cup chopped fresh parsley
  • 1 Tablespoon fresh oregano leaves
  • 1 Tablespoon fresh thyme

Instructions

Red Pepper Pasta Sauce

  • Roasted two red peppers using one of the options provided, or use jarred roasted red peppers in water.
  • In a skillet, cook garlic, onions, and shallots over medium heat until the onions are translucent.
  • Add chopped roasted red peppers and carrots.
  • Cook with the garlic, shallot, and onion mixture for a few minutes before adding the vegetable broth.
  • Once the mixture begins to boil, lower the heat to medium-low.
  • Cook, stirring occasionally for 20 minutes uncovered.
  • If all the liquid cooks down, add another ½ cup of vegetable broth.
  • Transfer the red pepper mixture to a high-speed blender and blend until smooth.
  • Set aside.

Cooking the Pasta

  • Choose the shape and pasta you prefer. I used whole-grain pasta, but any pasta works well, including gluten-free pasta.
  • Cook the pasta according to the package instructions.
  • Before draining the pasta, reserve ¼ cup pasta water to add back into the pasta after draining.
  • Pour drained pasta into a bowl or back in the pan, add the reserved pasta water and the red pepper sauce.
  • Toss to combine the sauce and pasta and stir.

Optional Ingredients

  • In the same skillet used to cook the red pepper pasta ingredients, saute the mushrooms until browned.
  • If the mushrooms stick, add a little water or vegetable broth.
  • Add the frozen or fresh peas, and heat through.
  • Sprinkle with vegan parmesan cheese, parsley, thyme and oregano.
  • Serve with crusty bread.

Video

Notes

    • Using jarred roasted red peppers in water makes it easy to skip the step of roasting red peppers myself.
    • Add green vegetables like peas or green beans for added nutritional value.
    • When blending hot ingredients in a blender, be careful when opening the blender top (or vent it) to avoid getting burned.
    • Roasted red peppers will last  4 to 5 days in the refrigerator in an airtight container. To make them last longer, turn them into marinated peppers: Slice the roasted red peppers into strips, then place them in a jar.
    • Keep leftovers in an airtight container in the refrigerator for up to 5 – 6 days.
    • If you have extra roasted red peppers that you need to use, consider adding them to a salad, on top of a pizza, on vegan grilled cheese, or fold them into a tofu scramble.

Nutrition

Calories: 241kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 677mg | Potassium: 324mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3915IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 2mg