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

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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

Serves

2

Ingredients

  • 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

Preparation

  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.

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AUTHOR & RECIPE DETAILS


photo

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.


 

 

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

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Silver DeWitt
1 Years Ago

Anything green pesto from my organic garden.


Reply
Pat Payne
1 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.


Reply
Zandria Markus
1 Years Ago

This sounds delicious! *drools*


Reply
Janine Moore
1 Years Ago

Yeeessss!


Reply
Rossy Dolmio
1 Years Ago

My dad's


Reply
Romina Valenzuela Robledo
1 Years Ago

Fabián Valenzuela Robledo


Reply
顏妙芸
1 Years Ago

Xinhong Gan


Reply
Renate A Nuss
1 Years Ago

Mushroom, lots of garlic, olive oil, parsley.


Reply
Holly Fitzgerald
1 Years Ago

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


Reply
Holly Fitzgerald
1 Years Ago

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


Reply


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