Roasted Red Pepper Pasta with Tomatoes
This simple roasted red pepper pasta recipe combines the natural sweetness of red bell peppers with tangy fresh tomatoes for a delicious, healthy vegan meal idea. Ready in just over 30 minutes.
Servings 4 servings
Calories 89kcal
Equipment
- Large baking sheet
Ingredients
- 3 large red bell peppers halved, deseeded
- 3 medium tomatoes ripe, juicy, roughly chopped
- 1 red onion finely chopped
- 2 garlic cloves finely chopped
- 2 tablespoons fresh oregano finely chopped (or 1 teaspoon dried), or basil/thyme (1 tsp thyme)
- 1 tablespoon olive oil plus more for drizzling
- Fine sea salt and pepper to taste
- ½ teaspoon chilli flakes optional
- Pasta for 4
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the peppers in half, remove the seeds and place on a baking tray (lined with parchment paper) skin side up. Roast for 30 minutes in the upper part of the oven until the skin turns dark brown.
- Remove from the oven and wait a few minutes until it's safe to handle the peppers then remove as much of the skin as possible. Meanwhile cook your pasta in salted water. Strain and set aside.
- Once you've peeled the roasted peppers roughly chop 2 of them and cut the remaining one into thin strips. Set aside.
- While the peppers are in the oven prepare the sauce. In a saucepan heat up the oil, add the garlic, chilli flakes (if using) and onion and cook gently for 3 minutes until softened, stirring occasionally. Add the tomatoes, salt and pepper to taste, cover and simmer for 10 minutes stirring occasionally.
- Remove from the heat, add the 2 chopped peppers and herbs and blitz until well combined but not completely pureed. Stir in the remaining pepper. Adjust the seasoning and combine with the pasta. Drizzle over more oil and enjoy!
Notes
- To save time you can roast the peppers ahead. Once cooled and peeled place the peppers in a bowl, cover and refrigerate for up to 2 days.
- You can also make the tomato sauce ahead and either add the peppers straight away or later when you are ready to serve the dish.
- Use very ripe and juicy tomatoes - for maximum flavour and lots of sauce. Generally speaking round tomatoes tend to be juicier than oval shaped ones.
- Consistency: I recommend pulsing the sauce with 2 of the peppers until well combined but not completely pureed and then stirring in strips of the remaining pepper for more texture.
- Serve the sauce with any pasta.
- Combine the sauce with the pasta just before serving. Keep leftover sauce refrigerated for up to 3 days.
- Freeze the sauce for up to 3 months.
- The nutritional information applies to the sauce, not the pasta.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 447mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3637IU | Vitamin C: 129mg | Calcium: 25mg | Iron: 1mg