Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Roasted Red Pepper and Tomato Pasta [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This is a rich and nourishing dish, full of flavor and goodness. Vibrant red tomatoes and bell peppers are combined with roasted garlic, spring onions, and dried herbs of your choice into a smooth and savory sauce. Serve this easy dish on busy days, topped with nutritional yeast, black pepper, and fresh basil.

Roasted Red Pepper and Tomato Pasta [Vegan, Gluten-Free]

This Recipe is :

High Carb Vegan Vegan




  • 4 large red peppers, cored and chopped
  • 10-12 tomatoes
  • 6-8 leaves of fresh basil
  • 3 garlic cloves
  • 2 spring onion stalks, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon rice malt syrup
  • Dried mixed herbs, to taste
  • Salt and pepper, to taste
  • 2 cups buckwheat pasta


  1. Preheat the oven to 350°F.
  2. Rinse, clean, and chop the red peppers and tomatoes, and lay them on a lined baking tray.
  3. Garnish with a little salt, pepper, and mixed dried herbs.
  4. Once the oven is finished preheating, put in the tray and roast for 10 minutes.
  5. While they’re roasting, peel and chop the garlic and spring onion, and add to the tray. Drizzle the tray with the olive oil and allow to roast for a further 10 minutes.
  6. Bring a pot of water to the boil, add a pinch of salt, and add the buckwheat pasta. Cook as per instructions on the packet.
  7. Remove the tray of vegetables from the oven, and allow to stand for a couple of minutes.
  8. Add all into a high-speed blender, and blend until a smooth, but thick sauce has formed. Add in the rice malt syrup, and blend further to combine.
  9. Once the pasta is cooked, remove, drain and rinse with cold water. Give the pasta pot a quick rinse, and add the pasta back.
  10. Stir through the vibrant tomato sauce and heat gently on the stovetop.
  11. Garnish with fresh basil, nutritional yeast, and salt and pepper, to taste.





Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate and Butterscotch Pudding Pie [Vegan]

Chocolate and Butterscotch Pudding Pie

Vegetable Rose Tart With Cheesy Sun-Dried Tomato Filling [Vegan, Gluten-Free]

Vegetable Rose Tart With Cheesy Sun-Dried Tomato Filling

Potato Tacos with Homemade Salsa [Vegan]

Potato Tacos

Falafel Wraps with Vegan Tzatziki Sauce [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

25 comments on “Roasted Red Pepper and Tomato Pasta [Vegan, Gluten-Free]”

Click to add comment
Silver DeWitt
2 Years Ago

Anything green pesto from my organic garden.

Pat Payne
2 Years Ago

One previously made with meat by my mother from the 1960s Betty Crocker Cookbook, which I converted in the 80s to vegetarian by multiplying the mushrooms and adjusting herbs & spices.

Zandria Markus
2 Years Ago

This sounds delicious! *drools*

Janine Moore
2 Years Ago


Rossy Dolmio
2 Years Ago

My dad's

Romina Valenzuela Robledo
2 Years Ago

Fabián Valenzuela Robledo

2 Years Ago

Xinhong Gan

Renate A Nuss
2 Years Ago

Mushroom, lots of garlic, olive oil, parsley.

Holly Fitzgerald
2 Years Ago

My specialty is mushroom with soy cream, makes an excellent tagliatelle sauce, so yum!!

Holly Fitzgerald
2 Years Ago

My specialty is mushroom with soy cream, makes an excellent tagliatelle sauce, so yum!!


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×