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Pasta & Red Pepper Sauce

Easy and delicious pasta and red pepper sauce that is on the table in under 30 minutes.

Most nights I prefer dinners that are easy to make and are ready in a few minutes. Enter this delicious pasta and red pepper sauce recipe. With only a few things to prep, it can be on the table in under 30 minutes.

With a simple substitution this meal can be completely vegan and/or gluten-free, but as written it is suitable for ovo-lacto vegetarians.

Jars of roasted red peppers come in all shapes and sizes but try to get as close to 500 ml as possible, or around 16 ounces. If you can find fire roasted red peppers, even better. Jars of pre-sliced peppers will save you the trouble of having to cut them yourself thus lessening the clean-up.



(Makes 4 servings)

  • 4 servings fettuccini (or your preferred pasta, gluten-free if needed)

  • 1 tablespoon extra virgin olive oil

  • 1 small sweet onion, diced

  • 3 cloves garlic, minced

  • 1 jar (500 ml) roasted red peppers, drained and roughly chopped

  • 20 cherry tomatoes, whole

  • 1/2 cup vegetable stock

  • 1/3 cup Parmigiano Reggiano, grated (or vegan parmesan)

  • 1/3 teaspoon red pepper flakes

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • fresh parsley, chopped (optional)



Prepare the pasta as per package directions.

As the pasta cooks, add the extra virgin olive oil to a sauté pan over medium-high heat. Once the oil is hot, add the onion and sauté until it becomes translucent (about 10 minutes). Add the garlic and sauté for an additional 2 minutes then add the roasted red peppers and cook until the mixture is hot throughout. Remove from the heat and set aside.

Reserve 1/2 cup of the pasta water before draining the pasta. Return the pasta to the pot and add the cherry tomatoes. Mix and set aside.

In a food processor, add the red pepper and onion mixture, vegetable stock, red pepper flakes, salt, ground black pepper, and Parmigiano Reggiano less 2 tablespoons reserved for garnish. Blend until smooth. Add the sauce to the pot with the drained pasta and tomatoes and mix well. As you mix, add the reserved pasta water a little at a time until the sauce sticks well to the pasta (may not require the entire 1/2 cup of pasta water). Taste and adjust salt and pepper if needed.

Serve sprinkled with the remining Parmigiano Reggiano. Optional: Garnish with fresh parsley.


Nutritional Information Per Serving:

total calories = 315.5 | total fat = 6.73g | saturated fat = 1.64g | cholesterol = 6mg | sodium = 636.58mg | net carbohydrates = 54.56g | dietary fibre = 4.68g | sugars = 7.56g | protein = 8.62g

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