Tomato Roasted Red Pepper Pasta! Looking for a quick dish on those busy week nights? We’ve got you covered with this comforting and easy pasta that will have everyone excited for dinner.
Healthy, homemade, and hearty, this Tomato Roasted Red Pepper Pasta is easy to make and full of delicious rich, savory flavors. Tender pasta bathes in a delightful sauce, then topped with vegan parmesan cheese and sprinkles with fresh basil.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We all loved this delicious pasta dish. It’s full of yummy flavors. The vegan parm and fresh basil take it to a whole ‘nuther’ level!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This dish is an easy dish that is full of delicious tomato and roasted red pepper flavors. Top with Vegan Parmesan Cheese and fresh basil to round out the dish.
- Roasted Red Peppers: Feel free to increase or decrease the amount of roasted red peppers to suite your own personal preferences. Some family members preferred just a hint of roasted red peppers (1/4 cup), while others preferred more roasted red pepper flavor (1/3 cup +).
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio.
- Cashew Butter Substitutions: Feel free to substitute the cashew butter with almond butter (or other nut or seed butters) with the understanding that the flavor and possibly the texture will change accordingly.
- Vegan Parmesan Cheese: The vegan parmesan cheese really rounds out the flavor. We used our Vegan Parmesan Cheese. Feel free to use your favorite Vegan Parmesan Cheese recipe.
- Fresh Basil: The fresh basil is a must for this dish. It adds a layer of freshness and dimension, taking the dish to the next level of flavor.
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that ‘tinny’ flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dish can be frozen.
Pantry Products:
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Roasted Red Peppers: We used Mancini Roasted Red Peppers for convenience. Feel free to make your own or purchase your favorite oil free roasted red peppers, be sure to watch the product label.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products:
- Large skillet or similar stockpot
- Large stockpot (to boil pasta)
If you try this comforting pasta dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintTomato Roasted Red Pepper Pasta
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Diet: Vegan
Description
Healthy, homemade, and hearty, this Tomato Roasted Red Pepper Pasta is easy to make and full of delicious rich, savory flavors.
Ingredients
Skillet Ingredients:
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 1 medium zucchini, unpeeled, small dice
- ½ cup low-sodium vegetable broth *
- 1 Tablespoon cashew butter *
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- ¼ cup to 1/3 cup roasted red peppers, chopped *
- ¼ cup nutritional yeast
- 1 teaspoon red wine vinegar
- ¼ teaspoon baking soda (optional) *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 ½ teaspoons dried basil (+/-)
- Pinch to ¼ teaspoon red pepper flakes (+/-)
- 1/8 teaspoon black pepper (+/-)
- ¼ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 12 to 14 oz. penne pasta
Topping Ingredients:
- Vegan Parmesan Cheese
- Fresh basil, julienne
Instructions
- Cook the pasta according to package directions, set aside until Step 7.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large skillet, add the finely diced onions and zucchini, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Then add all the remaining Skillet Ingredients (except the baking soda) and the Spice/Herb Mix to the skillet, stir well to incorporate, taking time to dissolve the cashew butter into the sauce, bring the mixture to a boil, then immediately lower to a simmer.
- Add the baking soda, stir well to incorporate.
- Add the cooked pasta, stir to incorporate, then simmer over medium heat for several minutes, just until heated through.
- Top with a generous sprinkling of Vegan Parmesan Cheese and freshly julienned basil. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4
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Is it tomorrow yet, so that I can have leftovers?! Yes, I really liked this! Lol.
Definitely going in the repeat file.
Hi there Sandra,
YAYYYY!!! We are so happy that you really liked this recipe. Thank you so much for taking time to leave us this fantastic review. We appreciate you! <3
-Ameera and Robin
Made this last night and it is awesome! Every time we make one of your recipes, we seem to say that “this is our favorite” pasta, soup, casserole… whatever. You hit it out of the park again with this one. It will be in our regular meal rotation. I made the cashew butter (easy peasy) and had canned fire-roasted peppers from the garden… awesome. Just discovered you two a few months ago and it has changed our life. 🩷
Hi there Paula,
WOO HOOO!!! We are thrilled that you are enjoying our recipes. We are so happy that you found us and that our recipes suit your tastebuds. Thank you for your awesome support and kind words. <3
-Ameera and Robin
OMG, we tried this tonight and this is so, so good! Full of flavour, hearty, soulfood! We absolutely loved it! ♥️
Hi there Tanja,
YAYYYY!!! We are thrilled that you enjoyed this recipe. Thank you so much for giving it a try. We appreciate your awesome review.
-Ameera and Robin
Absolutely delicious! Will be making this frequently. Thank you!
Hi there Leslie,
YAYYY!!! Thank you so much for the awesome review of this recipe. We are so happy that you enjoyed this recipe.
-Ameera and Robin
I made this today. Absolutely yummy 😋 I didn’t have Penne but used shells, but less.
I also used fire roasted tomatoes, because that’s all I had too. Yikes, a kick But so delicious .
Definitely making again. Thanks again for all your amazingly delicious recipes 😋
Hi there Phyllis,
We sincerely apologize for the late response, this one got away from us. Thank you for taking time to leave us a fantastic review. We sincerely appreciate you and your support.
-Ameera and Robin