This Vegan Red Pepper Pasta features easy roasted sweet red pepper sauce tossed with Fettuccine and a simple Olive Gremolata. It's a super quick and satisfying recipe that you can make on a whim. Perfect for lunch or late dinner.
On one February afternoon after returning home from our annual water park mini vacation, I was puzzling over what to make for lunch.
It was 1 pm, kids were hungry, suitcases were unpacked and I had little to no desire to cook something complicated.
After a quick look into the fridge and in our pantry, I came up with a wonderful lunch idea that was greatly approved by my children.
Vegan Roasted Red Pepper Pasta with the addition of Olive Gremolata
When you make pasta with a homemade red pepper sauce, it's already a formula success. When you add Gremolata, it takes it another whole level.
Although Gremolata may sound new, there's nothing fancy about this Italian condiment. Originally Gremolata is a referred to a mixture of parsley, lemon zest and garlic. It's a wonderful herby accompaniment to any recipe.
In my version, Gremolata takes a little different spin and instead of parsley and garlic I used Kalamata olives and walnuts.
Considering my kids love to all things capers and olives, I had no doubts, this recipe would be a hit. And so it was.
Ingredients
My favorite things about this recipe is that it's made with pantry ingredients and can be prepared in no time.
I always recommend having a few jars of roasted red peppers along with Kalamata olives in your pantry. These perishable ingredients have the ability to create and be an addition to any delicious recipe.
This recipe serves 4 people, but if you're feeding a crowd, increase the amount of each ingredient.
- 1 tablespoon of olive oil
- ½ medium onion
- 2 garlic cloves
- 16 oz roasted bell peppers
- ⅛ teaspoon of Cayenne pepper
- ½ teaspoon of Italian seasoning
- 1 teaspoon Maple syrup
- 1 teaspoon smoked paprika
- ¾ cup plant milk (I used a combo of coconut and almond milk)
- ½ cup walnuts
- ½ cup Kalamata olives
- 1 teaspoon lemon zest
- 8 oz fettuccine or any other type of pasta
Instructions
This Vegan Roasted Red Pepper Pasta is really easy to make. The whole process will take you no more than 3o minutes from start to finish.
- Bring a large pot of salted water to a boil. Add fettuccine and cook al dente or until ready, about 7-10 minutes.
- Meanwhile, remove roasted bell peppers from a jar and drain them (save a liquid from a jar). Add peppers to a high speed blender along with ⅛ cup of liquid from a jar and blend until pureed. (You may want to add more liquid if the sauce is too thick).
- Heat olive oil in a large non-stick skillet and over medium heat. Add onion, ½ teaspoon of salt and sauté until translucent. Stir in garlic and cook for 30 more seconds. Stir in pureed peppers, Cayenne pepper, Italian seasoning, Maple syrup, smoked paprika and plant milk and simmer on low for 5 minutes.
- Meanwhile, zest a lemon, finely chop the walnuts and Kalamata olives. Combine them in a bowl.
- Drain pasta reserving 1 cup of cooking water and toss pasta into the sauce. If the sauce is too thick, add cooking water, 2 tablespoons at a time.
- Distribute pasta among serving bowls, sprinkle with Gremolata and enjoy!
Recipe Variations
Roasted Bell Peppers. Although this particular recipe is geared towards the use of roasted red peppers, I initially made it with tomato sauce. So if you don't have a jar of roasted red peppers, feel free to substitute it with pasta sauce like Marinara, tomato sauce or crushed tomatoes.
Nuts. You can also replace walnuts with any other nuts you have at home. I love using walnuts because they have the highest amount of Omega-3 fatty acids, that are famous for their anti-inflammatory properties.
Olives. Try making Gremolata with green olives or use a combo of both.
Storing and Heating
You can make the sauce ahead of time and then store in the airtight food container for up to 3 days.
When reheating, transfer Sweet Red Pepper Sauce to a saucepan and reheat on medium heat until it’s completely heated through. Toss fresh pasta into the sauce, sprinkle with Gremolata and voila!
Similar Recipes
Side Dishes
This Pasta With Red Pepper Sauce will taste even more delicious with the following sides:
Recipe
Vegan Red Pepper Pasta With Olive Gremolata
Ingredients
- 8 oz Fettuccine pasta other type of pasta is fine too
- 1 tablespoon olive oil or vegetable broth
- ½ medium onion
- 2 cloves garlic
- 16 oz roasted bell peppers
- ⅛ teaspoon Cayenne pepper
- ½ teaspoon Italian seasoning
- 1 teaspoon Maple syrup
- 1 teaspoon smoked paprika
- ¾ c plant milk* see Note 1
- ½ c walnuts finely chopped
- ½ c Kalamata olives finely chopped
- 1 teaspoon lemon zest
- salt, pepper
Instructions
- Bring a large pot of salted water to a boil. Add Fettuccine and cook al dente or until ready, about 7-10 minutes.
- Meanwhile, remove roasted bell peppers from a jar and drain them (save a liquid from a jar). Add peppers to a high speed blender along with ⅛ cup of liquid from a jar and blend until pureed. (You may want to add more liquid if the sauce is too thick).
- Heat olive oil in a large non-stick skillet and over medium heat. Add onion, ½ teaspoon of salt and sauté until translucent, about 5-7 minutes. Stir in garlic and cook for 30 more seconds.
- Stir in pureed peppers, Cayenne pepper, Italian seasoning, Maple syrup, smoked paprika and plant milk and simmer on low for 5 minutes. Taste the sauce to check if it needs more seasoning.
- Meanwhile, in a small bowl combine walnuts, olives and zest.
- Drain cooked pasta reserving 1 cup of cooking water and toss pasta into the sauce. If the sauce is too thick, add cooking water, 2 tablespoons at a time.
- Distribute pasta among serving bowls, sprinkle with Gremolata and enjoy!
Notes
- Plant Milk
Nutrition
Millican Pecan says
This looks fabulous. I love the combinations of flavors. My family loves pasta and I love finding new ways to make it! Your website is great, and I look forward to finding lots of healthy recipes!
Iryna says
Thank you so much! This recipe is really great and kids love it too.