Pasta with roasted pepper sauce is the ultimate pasta sauce if you want to conjure up something simple and quick in the vegan kitchen. Sad but true: Many people think that vegans eat nothing but salad. And that despite the fact that there are so many great vegan alternatives to all your favorite tables! For example, this alternative to pasta with cheese sauce is quite tasty.
I love peppers in all colors, whether as a raw vegetable, soup ingredient, natural spice. However, paprika is often not the hero of many dishes. I think that’s a shame and wanted to change it today. All on its own, peppers deserve a pasta dish of their own. A creamy pepper sauce may not be new to some, but I promise you, the spiciness and oven-roasted flavor will make this sauce your absolute favorite.
Roasted peppers from the jar or from the oven
Bell peppers from the jar as described in the recipe below is of course the quickest way to cook this dish. But we have to add some sweetness to neutralize the acidity of the pickled peppers. What’s also perfect is that you don’t have to worry too much about chopping it up. Since later everything will be pureed.
So if you want to spend more time, you can chop the peppers, onions and garlic a little coarser and roast them in the oven. Some go to the trouble of peeling off the skin after cooking. I’ll leave that alone. We also tolerate them well with skin, so I save myself this step. You’ll love the scent throughout the house as the peppers cook in the oven. It smells something like vacation in a Mediterranean region – olive oil, garlic, onion, paprika – we love it!
How to do it:
- Preheat the oven to 200°C.
- 3 Core the peppers and cut into large pieces.
- 2 onions in eighths. 2 Peel the garlic and press lightly.
- Put some olive oil, 2 tablespoons of tomato paste and the herbs in an oven dish and mix well.
- Add the peppers, onion and garlic and mix.
- Bake in the oven for 25 minutes. Then puree.
A spicy delicious pasta sauce with roasted peppers
This sauce is for everyone who likes it spicy. If you love chilli, feel free to add something. I deliberately left out the chilli here because our child always eats with us. But here are a few tips on how you can turn this dish into your very own favorite dish:
- You want more vegetables? Add a few carrots, cauliflower or zucchini. But then pay attention to the different cooking times. For example, you would have to cook the carrots on their own for ten minutes before adding the rest.
- do you like cheese? Feta, burrata, mozzarella, or parmesan (also available as a vegan option) would make it more flavorful.
- You want to cook the pasta even creamier? Feel free to use coconut milk or vegan cream and mix it into the sauce just before the end. But I think if you have a good blender that’s not necessary.
- Want to soften it up a bit? Then just add more tomatoes.
- Do you like something green? Add some rocket or fresh spinach to the sauce, that always works!
This sauce is already wonderfully aromatic and so beautifully Mediterranean thanks to the herbs. But what I also love about her is that you can vary her so well. Sometimes with vegetables, sometimes with cheese… There are no limits to your taste. Best of all: I think this is a pasta dish that the whole family will enjoy. At least that’s how it is with us.
if you like our roasted pepper sauce for pasta, you might also be interested in these dishes:
- Vegan Hasselback Pumpkin
- Italian pasta idea with porcini mushrooms
- vegan sweet potato pumpkin chili
- Pasta e ceci – pasta with chickpeas
- Orecciette pasta with pepper and cheese sauce
- more pasta ideas…
The crispy roasted chickpeas
I actually make these crispy roasted chickpeas as a great snack for everyone in our family, but they’re also perfect on salads and as a highlight on today’s pasta! They are easy to make, tasty and healthy. Naturally vegan, dairy, gluten and sugar free. Chickpeas are high in fiber, which means they lower blood sugar and cholesterol levels and aid in digestion. They’re also high in protein, which helps keep you feeling full and energized!
Pasta with roasted pepper sauce
- 500 G pasta* by choice
- 650 G pickled grilled peppers Glass, drained weight 400g
- 4 tomatoes
- 2 tbsp. native olive oil*
- 1 Onion
- 2 clove of garlic
- 1 Red pepper
- 2 tbsp. maple syrup*
- 2 tbsp. tomato paste*
- 1 tsp Sweet paprika
- 2-3 branches fresh thyme
- ½ tsp rosemary dried
- ½ tsp Oregano* dried
- kosher salt*
- Pepper* from the mill
- lemon juice
- 200 ml coconut milk optional
- small bunch parsley
for the crispy chickpeas:
- Preheat the oven to 200°C.
- Drain the chickpeas through a sieve, rinse well and pat dry.
- Spread the chickpeas (without spices) on a baking tray lined with baking paper and bake for 15 minutes .
- Remove the chickpeas from the oven and mix them first with the olive oil and then with the spices in a bowl. Place the chickpeas back on a baking sheet lined with parchment paper and bake for 10 minutes .
- Stir chickpeas and bake for another 5 minutes until crispy.
- Turn off the oven and open the door a little. Allow the chickpeas to cool in the oven for maximum crispiness.
The pepper sauce:
- Wash the tomatoes, cut in half and remove the seeds.
- Drain the roasted peppers well in a colander. Puree the tomatoes and peppers in a blender until creamy.
- Peel and finely dice the onion and garlic.
- Wash the peppers, halve, deseed and remove the white membranes. Cut into small cubes.
- Boil the water for the pasta. And prepare the pasta according to the instructions on the packet. Do not cook the paste completely, because it will have another opportunity to cook in the sauce.
- Heat olive oil in a high pan or saucepan. Sauté onions and diced peppers in it. When the onions are translucent, add the garlic and sauté as well.
- Now add the tomato paste and sweet paprika and let it roast a little.
- Now add the mixed roasted peppers to the pan and bring to the boil.
- Add herbs, maple syrup, salt and pepper.
- (optional) If the sauce doesn’t seem creamy enough, you can stir in some coconut milk at this point.
- Simmer for about 5 minutes on low heat.
- Season to taste with a squeeze or two of lemon juice, salt and pepper.
- Drain the finished noodles in a colander and add to the pan. Mix with the sauce.
- Arrange pasta in pasta plates or bowls. Serve sprinkled with baked chickpeas and chopped parsley.