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]




  • 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.


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  1. 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.

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