Vegan Red Pepper Pasta With Olive Gremolata
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
469 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Red Pepper Pasta With Olive Gremolata
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This Vegan Red Pepper Pasta features easy roasted sweet red pepper sauce tossed with fettuccine and a simple Olive Gremolata. It's a super quick and satisfying recipe that you can make on a whim. Perfect for lunch or late dinner.
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Ingredients
- 8 oz Fettuccine pasta other type of pasta is fine too
- 1 tablespoon olive oil or vegetable broth
- ½ medium onion
- 2 cloves garlic
- 16 oz Roasted Bell Peppers
- ⅛ teaspoon cayenne pepper
- ½ teaspoon Italian seasoning
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- ¾ c plant milk* see Note 1
- ½ c walnuts finely chopped
- ½ c kalamata olives finely chopped
- 1 teaspoon lemon zest
- salt, pepper
Instructions
- Bring a large pot of salted water to a boil. Add Fettuccine and cook al dente or until ready, about 7-10 minutes.
- Meanwhile, remove roasted bell peppers from a jar and drain them (save a liquid from a jar). Add peppers to a high speed blender along with ⅛ cup of liquid from a jar and blend until pureed. (You may want to add more liquid if the sauce is too thick).
- Heat olive oil in a large non-stick skillet and over medium heat. Add onion, ½ teaspoon of salt and sauté until translucent, about 5-7 minutes. Stir in garlic and cook for 30 more seconds.
- Stir in pureed peppers, Cayenne pepper, Italian seasoning, Maple syrup, smoked paprika and plant milk and simmer on low for 5 minutes. Taste the sauce to check if it needs more seasoning.
- Meanwhile, in a small bowl combine walnuts, olives and zest.
- Drain cooked pasta reserving 1 cup of cooking water and toss pasta into the sauce. If the sauce is too thick, add cooking water, 2 tablespoons at a time.
- Distribute pasta among serving bowls, sprinkle with Gremolata and enjoy!
Notes
- I used a combo of coconut and almond milk. If you want a richer and creamier sauce, add coconut milk.
- Plant Milk
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
47.5g
(16%)
Protein
11.7g
(23%)
Fat
26.8g
(41%)
Saturated Fat
11g
(55%)
Cholesterol
42mg
(14%)
Sodium
410mg
(17%)
Potassium
348mg
(10%)
Fiber
3.2g
(13%)
Sugar
7.4g
(15%)
Calcium
48mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 47.5g | 16% |
| Protein | 11.7g | 23% |
| Fat | 26.8g | 41% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 42mg | 14% |
| Sodium | 410mg | 17% |
| Potassium | 348mg | 7% |
| Fiber | 3.2g | 13% |
| Sugar | 7.4g | 15% |
| Calcium | 48mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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