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.
Why this recipe works
This delicious roasted pepper pasta is very uncomplicated. All you need is a few nice red bell peppers, fresh tomatoes and a handful of pantry ingredients.
While the peppers are in the oven you can prepare the tomato sauce - it only needs 10 minutes to cook! To save even more time you can make the sauce in advance and just combine with the peppers and pasta when you are ready to serve it.
Serve this sweet and tangy pepper tomato sauce with any pasta and enjoy as a quick, nutritious weeknight family dinner.
Red pepper pasta ingredients
Apart from the red bell peppers the sauce is also made using fresh tomatoes. I often opt for canned tomatoes in tomato based pasta sauces but this time I chose fresh. Canned tomatoes contain tomato juice and have a rich flavour which would have overpowered the peppers. Fresh tomatoes are more subtle so don't steal the spotlight from the peppers. Just make sure you use very ripe juicy tomatoes.
I added fresh oregano but fresh basil or thyme are both good alternatives.
How to roast peppers
Roasting is easy to do and absolutely worth the wait (only 30 minutes) as it brings out lots of sweetness and flavour from the peppers.
Start by preheating the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper.
Cut the peppers in half, discard the seeds and place the peppers on top of the baking sheet (skin side up). Bake in the upper part of the oven for approx. 30 minutes, 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.
The peppers are now ready to be incorporated into the sauce.
You might also like roasted red pepper hummus and roasted red pepper tomato soup.
Step-by-step recipe instructions
1.Once you've peeled the roasted peppers roughly chop 2 of them and cut the remaining one into thin strips. Set aside.
2. While the peppers are in the oven prepare the sauce. In a pot heat up a tablespoon of oil, add the onion and garlic and cook slowly for about 3 minutes until softened, stirring often. Add the tomatoes, salt and pepper to taste, cover and simmer for 10 minutes stirring occasionally.
3. Remove from the heat, add the 2 chopped peppers, herbs and blitz until well combined but not completely pureed. Stir in the remaining pepper.
4. Adjust the seasoning and combine with the pasta. Drizzle over more oil and enjoy!
Top tips and FAQs
- 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.
What other herbs can be used
Both peppers as well as tomatoes work with just about any herb (Mediterranean especially) so simply use your favourite. Basil, thyme or parsley would all be good alternatives. I purposely chose to use oregano in this recipe as dishes containing oregano seem to be very popular with my children. My son said the pasta tasted like pizza (his idea of culinary heaven!). He didn't even mind that it was a little spicy (this probably just reminded him of pepperoni, his favourite pizza ingredient). I was just happy he liked it!
You might also like
- Roasted Eggplant Tomato Pasta Sauce (Vegan)
- Avocado Basil Pesto Pasta Sauce (Low Fat)
- Roasted Asparagus Pesto Pasta
Check out also this collection of over 12 healthy vegetarian pasta meals!
Keep in touch!
If you make this red pepper pasta recipe I'd love to know how it turned out for you. What herb did you use? Let me know in the comments below, thanks!
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Recipe
Roasted Red Pepper Pasta with Tomatoes
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Jac -Tinned Tomatoes (@tinnedtoms) says
What a gorgeous dish and beautiful photo Monika. Thanks for submitting this to Meat Free Mondays the roundup is now live and you've been featured. Now to do a bit of social promotion for you.
Monika says
Thanks so much for featuring my recipe! I've just linked up another recipe and shared the Meat Free Mondays linky everywhere:)
jennypaulin says
mmmmmm this looks delicious - so simple but so tasty looking and sounding. I would be happy to be served this x
Monika says
Thank you! Glad to hear that:)
Angela / Only Crumbs Remain says
That looks absolutey scrummy Monika, and I completely agree the red pepper certainly does add a touch of drama to it that the green yellow or orange ones wouldn't have.
Angela x
Monika says
Thanks Angela! Glad you think so too:)
Louise Fairweather says
Lovely recipe - something my OH would like #cookblogshare
Monika says
Thanks! All my 3 children really liked it, and that doesn't happen everyday:)
Anca says
Love the colours of the peppers, it really looks delicious and inviting.
Monika says
Thanks! Glad you like it and thanks for stopping by:)
Mandy Mazliah says
This looks absolutely delicious. My middle child has suddenly become obsessed with red peppers (yay! a child of mine likes veg!) so I must make this for her. Thanks for adding to #CookBlogShare this week
Monika says
Thank you Mandy! I would love it if one of my children suddenly became obsessed with a vegetable!
hijackedbytwins says
I love deliciously simply meals like this one, this is the sort of food I love after Christmas! Thank you for sharing with #CookBlogShare x
Monika says
Thanks Kirsty! Happy New Year!
Eb Gargano / easypeasyfoodie.com says
Oooh yes! This recipe does look absolutely perfect for this time of year...after all the heavy Christmas food. I love recipes which just use a few simple ingredients that are allowed to really shine and that pairing of red peppers, chilli and oregano just sounds perfect. No wonder it was so popular 🙂 Eb x
Monika says
Thanks Eb! I am really craving vegetables these days, I have a feeling most of my recipes this month will be all about veggies.
applytofaceblog says
I love the sound of your recipe.I grew oregano for the first time last summer and fell in love with it.Perfect recipe to use up the last of it!x
Monika says
Thank you! I'd love to be able to grow my own herbs, haven't had much success with that but I'll give it a go in the summer again:)
applytofaceblog says
All I ever do is buy them in pots from the supermarket and plant them in late spring.Most of them flourish infact some end up like triffids!!x
Monika says
Thanks! I'll try to remember to do that:)