• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Markie's Kitchen
  • Recipes
  • Latest
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Latest
  • About
  • Contact
  • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Latest
    • About
    • Contact
    • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Meat-Free

    Pasta with roasted peppers and tomato sauce

    27 April 2021 by Markie | Leave a Comment

    Hello! Today, I'm here with a recipe for pasta with roasted peppers and tomato sauce. This pasta dish is an easy meat-free dinner, which contains classic pantry ingredients!

    I have been cooking this delicious meal since last year and have tweaked the recipe so that it's super simple and requires minimum cooking whilst achieving great results. This dish is perfect in the middle of a week, and will make a nice and light lunch too!

    image of spaghetti with roasted pepeprs and tomato sauce in a frying pan
    Jump to:
    • What do you need to make this pasta with roasted pepper and tomato sauce?
    • Can you swap any of the ingredients?
    • How to store this pasta with roasted pepper and tomato sauce?
    • 📖 Recipe

    What do you need to make this pasta with roasted pepper and tomato sauce?

    As you can tell from the name of the dish, the heart of this pasta sauce are roasted peppers and chopped tomatoes.

    I am using jarred roasted (chargrilled) peppers, which are great because they are packed with the delicious flavour from roasting (grilling), and so I can easily skip this step. Look for them in the Italian/Greek/Mediterranean food section of your supermarket.

    Chopped tomatoes provide the sauce with juices and a delicate tomato taste. Choose a tin that is more on the sweet side (less acidic) to get the best result.

    The sauce is based on sautéed onion and garlic. It's seasoned with basil, oregano and parsley.

    I like to serve this pasta meal with crumbles of light mozzarella (buffalo mozzarella) and drizzled with chili oil. The latter is, of course, optional. Feel free to use olive oil if you prefer a mild taste.

    Can you swap any of the ingredients?

    You can swap several ingredients in this recipe.

    Firstly, if you have got fresh peppers that you would like to cook, feel free to do so! Red, yellow and/or orange bell peppers are best for this purpose. Preheat the oven to 200C/180C fan. Wash the peppers, remove the seeds and cut them into inch-wide chunks. Place on a baking tray, drizzle lightly with olive oil and place in the preheated oven for 30 mins. Take out and add to cooking later.

    Secondly, fresh tomatoes can be used here too. You will need 6-8 bigger salad tomatoes to make up for the 400g tin of chopped tomatoes.

    Thirdly, fresh herbs will work in this recipe as well. Use them instead of dried ones. You can also combine dried and fresh herbs - make the most of what you have on hand!

    Also, I use wholemeal spaghetti in this recipe. Any wholemeal or classic pasta of all possible shapes and sizes will be great in this dish. Always follow instructions on the packet of pasta when cooking.

    Finally, if you're vegan, use vegan pasta and vegan stretchy cheese alternative instead of buffalo mozzarella.

    image of spaghetti with roasted peppers and tomato sauce and mozzarella

    How to store this pasta with roasted pepper and tomato sauce?

    Keep this spaghetti with roasted peppers and tomato sauce in an airtight container in the fridge for up to two days (without cheese). Reheat before serving and sprinkle with some mozzarella cheese, freshly chopped parsley and a drizzle of olive oil.

    You can also freeze this pasta dish. Combine the pasta and sauce, add a drizzle of olive oil, toss and leave it to cool down completely. Place in an airtight and freezer-safe food container and store in the freezer for up to two months. Defrost fully and reheat before serving.

    Tried this recipe? Share your picture on Instagram and tag @markieskitchencom & use the hashtag #markieskitchencom so I can see!

    I am also on Pinterest, Facebook and Twitter and would love to connect with you there!

    📖 Recipe

    image of spaghetti with roasted peppers and tomato sauce and mozzarella

    Pasta with roasted pepper and tomato sauce

    Markie
    This meat-free pasta is easy and delicious. Ready in under 20 mins!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine European, Italian
    Servings 4
    Calories 496 kcal

    Ingredients
     
     

    • 400 g wholemeal pasta spaghetti, penne, fussili etc
    • 3 tablespoon olive oil
    • 1 onion, peeled and roughly chopped
    • 2 cloves garlic, peeled and finely chopped
    • 400 g can chopped tomatoes
    • 480 g jar roast (chargrilled) peppers
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 2x block light buffalo mozzarella
    • 1 teaspoon dried parsley
    • salt, black pepper to taste

    For serving (optional)

    • chili-infused oil or olive oil

    Instructions
     

    • Fill a stockpot with water, add a generous pinch of salt, cover and bring to boil.
    • Add pasta to the boiling water and cook according to instructions on the packet. Drain, saving some of the starchy water for the sauce. Set aside.
    • Whilst the pasta is cooking, prepare the sauce: In a large frying pan or skillet, add 3tbsp of olive oil and set the heat to medium-high. When the oil is hot, add onion and saute for about 3-5mins or until soft and glossy. Add garlic and fry for 2 more minutes.
    • Add chopped tomatoes. Season with oregano, basil and parsley. Leave to simmer for 5 minutes.
    • Cut the roasted peppers into smaller chunks. Add to the sauce. Toss and cook for 5 more minutes. Taste and season with salt and black pepper if needed.
    • Stir in the cooked pasta. Toss everything together. Add some of the starchy water from the pasta. Cook for 1-2minutes.
    • Sprinkle with crumbles of light buffalo mozzarella. Add a drizzle of chili-infused or olive oil. Decorate with freshly chopped parsley and serve immediately.

    Notes

    Possible ingredient swaps:
    • jarred roasted peppers for 4 bell peppers (this adds on 30mins to the total cooking time)
      • Red, yellow and/or orange bell peppers are best for this purpose. Preheat the oven to 200C/180C fan.
      • Wash the peppers, remove the seeds and cut them into inch-wide chunks.
      • Place on a baking tray, drizzle lightly with olive oil and place in the preheated oven for 30 mins. Take out and add to cooking later.
    • 1x400g can chopped tomatoes for 6-8 fresh salad tomatoes (chopped)
    • dried herbs for fresh herbs
    • any type and shape of pasta will go well with the sauce
    • light buffalo mozzarella for vegan stretchy cheese alternative

    Nutritional Information (Estimate Only)

    Calories: 496kcal | Carbohydrates: 87g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 1799mg | Potassium: 638mg | Fiber: 3g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 68mg | Calcium: 147mg | Iron: 6mg
    Keyword chopped tomatoes, pasta, peppers, roast peppers
    Tried this recipe?Let me know how it was!
    Nutrition Facts
    Pasta with roasted pepper and tomato sauce
    Amount per Serving
    Calories
    496
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    1
    mg
    0
    %
    Sodium
     
    1799
    mg
    78
    %
    Potassium
     
    638
    mg
    18
    %
    Carbohydrates
     
    87
    g
    29
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    755
    IU
    15
    %
    Vitamin C
     
    68
    mg
    82
    %
    Calcium
     
    147
    mg
    15
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    This post was originally published on 21 April 2020 and updated on 27 April 2021 for better user experience.

    Share this:

    • Pinterest
    • Facebook
    • Twitter
    • Email
    • Print
    • WhatsApp
    • Reddit

    Similar recipes:

    « Easy jam tarts with puff pastry
    Lentil, beetroot and feta salad »

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    a profile picture of Markie

    Hi! My name is Markie and I'm here to help you cook easy and delicious meals from typical pantry & store cupboard ingredients!

    Do you enjoy making great food without having to run to the shop every day?

    Then you're in the right place!

    More about me →

    Popular posts

    • Ultimate apple strudel
    • Spicy liver and vegetable stew (my family's recipe)
    • Halloween chocolate apples
    • Easy no-bake coconut and chocolate balls (Mother's Day gift idea)
    • Easy oat muffins with fruit
    • The best cabbage soup recipe - Czech zelňačka

    Follow me

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    From my Instagram

    🥙 Planning meals for next week?
    It's Pancake Day on Tuesday! 😍
    Happy Valentine's Day!💟🍕😍
    Looking for a dish which can be a lunch, dinner, but also an impressive starter, yet it takes only 25mins to cook? 🤩
    Can we make this season to last?😍
    Leftovers from #halloween 🎃🥧
    What will you be doing with your pumpkins after Halloween?🎃
    Planning meals for next week?🤔
    Hello autumn!🍂🌾
    Beat the heat with a bowl of a refreshing salad! 🥗
    🌸🌸🌸 Elderflower is back! 🌸🌸🌸
    ☀️ Summer is in the full swing here in London!

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates and never miss a recipe again!

    Contact

    • Contact
    • Work with Me

    Copyright © 2022 Markie's Kitchen on the Foodie Pro Theme

    About cookies on this website
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.