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5 from 2 votes

Vegan Red Pepper Pasta

With his immune boosting properties, red peppers make a great sauce for this super creamy, healthy and fulfilling pasta dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: First Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 2 people
Calories: 578kcal
Author: Nico


  • Blender


  • 550 grams red pepper bell or snack pepper
  • 150 grams cherry tomatoes plum or cherry
  • 150 grams spinach
  • 150 grams canned chickpeas
  • 1 whole red onion
  • ¼ tsp chili flakes
  • 160 grams uncooked fusilli pasta, or penne durum wheat or whole grain
  • 1 tbsp sea salt coarse
  • 10 leaves fresh basil
  • 50 grams chili-lemon fake parmesan


Prep the ingredients | Mise en place

  • Cut open the red peppers, remove seeds, stem and the white fibre from the inside. Chop them into chunks and set aside.
    STEP 01
  • Cut the red onion into thin slices.
  • Cut the cherry tomatoes into quarters. Also, drain the canned chickpea and prep all your other ingredients next to your station.

Start Cooking

  • On a non-stick pan or stainless steel pan, dry-fry the onion on low heat until it turns light brown
  • Add the red peppers and let them sweat for about 5 minutes. Stir often.
  • Add the tomatoes and season with chili flakes and salt. Stir well.
  • Cover with a lid and let simmer for 10 minutes or until the peppers are soft. Add a few spoons of water occasionally to prevent the vegetables from sticking to the pan. Keep the water to a minimum as we don't want to dilute the flavour of the veggies.
  • When the peppers are soft, start cooking the pasta in salted boiling water. Cook the pasta as instructed on the package minus 1 minute.
  • While the pasta cooks, blend together the peppers and the tomatoes until you have a very smooth sauce.
  • Transfer the sauce into a non-stick pan, add the chickpeas and stir well.
  • Add spinach to the sauce while stirring. Let the spinach soften.
  • Once the pasta has cooked, transfer it onto the sauce. Remember to save at least 1 cup of pasta water.
  • Add some vegan parmesan and ½ cup of pasta water and stir everything together on low-medium heat for 1 minute. Add more pasta water to make the sauce extra creamy.
  • Plate and garnish with some fresh basil leaves, some extra vegan parmesan, and a few drops of olive oil (optional).



Calories: 578kcal | Carbohydrates: 93g | Protein: 29g | Fat: 10g | Saturated Fat: 5g | Dietary Fiber: 14g | Sugar: 16g | Calcium: 441mg | Iron: 6mg