Vegan Pasta with Peppers

Whole wheat pasta with roasted peppers, tomatoes, onions and basil

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


The Pasta
Whole wheat penne pasta, 250 g
Water, as needed
Canola oil, 2 tablespoons
Salt, 1 pinch
The Sauce
Onion, 1/2 medium unit
Garlic, 4 cloves
Olive oil, 3 tablespoons
for frying
Tomato, 4 medium units
cut into small squares
Basil, 1 handful
Tomato paste, 2 heaping tablespoons
Salt, 1 pinch
Black pepper, 1/2 flat teaspoon
Water, as needed
Red pepper, 2 medium units


1. Boil the pasta in a pot with boiling water, canola oil and a pinch of salt until it reaches the desired softness.
2. Strain, rinse with cold water and set aside.
3. In a large and wide pot, fry the onion with the olive oil, after about 3 minutes add the garlic for another 2 minutes. Add the tomatoes and half the amount of the basil, tomato paste, salt and black pepper.
4. Add about 1 cup of boiling water so that it does not dry out, and cook for 15 minutes on low heat with the lid closed and add more water if necessary.
5. Place the peppers in the oven for a few minutes on high heat until the peppers have browned, turn them over if necessary, remove when ready, cut into strips and then transfer to the pot.
6. Cook for 15 minutes, and mix with the pasta, sprinkle over the remaining chopped fresh basil and mix everything together.
7. Bon appetite (:

Total time: 30-60 min

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 289 cal 77 cal
Proteins 7 g 2 g
Carbohydrates 40 g 11 g
Fat 12 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Natalie Houlding Recipe by Natalie Houlding
Vegan Pasta with Peppers
Whole wheat pasta with wonderful toppings