Vegan Pasta Peperonata (Stewed Bell Pepper Pasta)
This vegan pasta peperonata combines sweet stewed peppers with the bold flavours of balsamic vinegar, olives, and capers.
Nutrition Facts
Ingredients
Instructions
Heat the oil in a large pan on low/medium heat. Add the sliced peppers and cook for 15-20 minutes, stirring regularly. You want the peppers to soften slowly and gently, so it helps to use a lid on the pan at this stage.
Once the peppers have started to soften, add the sliced onion and cook for a further 10 minutes.
At this point, add your pasta to a large pan of salted boiling water and cook according to package instructions.
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Continue Reading at Thepeskyvegan →Chef's Notes
Serving suggestions: This pasta is great when topped off with a drizzle of extra-virgin olive oil, a sprinkle of fresh parsley, and a spoonful of four-ingredient vegan parmesan.
Creamier sauce: If you want the sauce to be a little creamier, stir through a few tablespoons of homemade cashew cream or plant-based crème fraiche towards the end of cooking.
Gluten-free: To make this recipe gluten-free, simply use a GF pasta. If following my suggestion to include plant-based cream or crème fraiche, you'll also want to make sure that the product you use is gluten-free.
Tomatoes: This peperonata recipe is slightly different in that it doesn't use any tomatoes or tomato passata, but feel free to add these in if you like.
Pasta: I've suggested rigatoni or penne, but you could use any variety of pasta you like or have lying around.
Balsamic: As mentioned in the post above, some non-traditional varieties of balsamic vinegar may not be vegan. If you don't have balsamic vinegar, you can swap this out for red wine vinegar (just be aware that this is not always strictly vegan either).
Olives & capers: I used kalamata olives here, but any will do. If you don't like the taste of olives and capers, feel free to leave these out and adjust the salt as necessary.
Storage: You can store this peperonata sauce in the fridge for up to four days or in the freezer for up to six months.
If you liked this recipe, you might also enjoy:
Tempeh Bolognese
Easy Cheesy Pasta Sauce
Vegan Pasta Puttanesca
Easy Tomato and Basil Pasta
15-Minute Tomato Tahini Pasta
Easy Vegan Pesto Sauce
Creamy Vegan Mushroom and Leek Tagliatelle
Ultimate Vegan Lasagne
* The nutrition info below is for one serving of the pasta peperonata, based on a total of four servings.
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Reviews from the Original Source
Love new ideas for vegan pasta dishes. This was a bit different and very tasty - thanks Pesky x
I enjoyed this...thank you! I wasn't sure I would as there was no tomato based pasta sauce, but the balsamic vinegar, the Kalamata olives and the capers really made the recipe flavor pop. The parmesan cheese really added a nice touch to this ~ we used store bought vegan as one of us can't tolerate nutritional yeast.
I look forward to exploring your website further!!
Wonderful flavors! So good!
This looks amazing! Everything I have tried from your site has turned out wonderful. Thank you for taking the time to put together these great dishes and all the fun facts!
Did you make this recipe?
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