Go Back
+ servings
Fettuccine with roasted bell pepper sauce, olives and walnuts
Print

Vegan Red Pepper Pasta With Olive Gremolata

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.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 469kcal
Author Iryna

Ingredients

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 1/8 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, 1/2 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

  1. Plant Milk
I used a combo of coconut and almond milk. If you want a richer and creamier sauce, add coconut milk. 

Nutrition

Calories: 469kcal | Carbohydrates: 47.5g | Protein: 11.7g | Fat: 26.8g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 410mg | Potassium: 348mg | Fiber: 3.2g | Sugar: 7.4g | Calcium: 48mg | Iron: 5mg