Roasted Red Pepper Pasta
This post was sponsored by Chickapea Pasta. All opinions expressed here are mine alone.
This Roasted Red Pepper Pasta is hearty chickpea pasta tossed with veggies and an easy roasted red pepper pasta sauce! It’s a vegetarian, gluten-free dinner that’s ready in 30 minutes!
My husband’s grandmother was from Italy, and I’ve heard many stories about her famous Sunday dinners. She would always make pasta with some broiled meat and homemade focaccia bread, and everyone in his family talks about how wonderful it was to this day.
Sadly his grandmother passed away before I met my husband, so I never got to meet her or experience her wonderful cooking.
My husband always says that if he could choose one meal to have again, it would be his grandmother’s famous Sunday dinner.
I sure wish I could taste it too.
Not surprisingly, pasta is often served over the holidays and get-togethers for my husband’s side of the family to carry on his grandmother’s tradition.
While pasta was never part of the holiday table when I was growing up, I’ve grown to love it. Whether the it’s a red sauce or pesto sauce, it’s always festive, comforting and delicious.
I’m thrilled to share this Roasted Red Pepper Pasta with you today because it’s great for weeknights and it’s holiday-worthy.
The very best part however is that it’s made with Chickapea Pasta, which makes i!
Chickapea Pasta isn’t just pasta…it’s a family favorite turned superfood! It contains just two ingredients –> organic chickpeas and lentils. There’s nothing artificial and no added sugars.
Chickapea Pasta is vegan, non-GMO, organic, kosher, and gluten-free. It doesn’t taste like a gluten-free pasta, however. It’s got a nice hearty texture and will completely satisfy all of those pasta cravings and then some.
One of the best things about Chickapea Pasta is that it contains 27g of protein and 13 grams of fiber per 3.5 oz. serving, making it a healthy addition to any meal!
Last year for Christmas I served my One Pot Creamy Sausage Red Pepper Pasta and it was a huge hit. While that roasted red pepper sauce contained a small amount of cream, I wanted to do a healthier take on that sauce without skimping on flavor.
I chose to make this Roasted Red Pepper Pasta recipe meatless, and believe me…you won’t miss the meat! The Chickapea Pasta is so hearty and it’s packed with veggies to make it extra satisfying.
Stir in some creamy goat cheese and top it with toasted walnuts and it’s absolutely sublime.
Recipe notes
- Pro tip: Prepare the sauce up to 2 days in advance or freeze until ready to use.
- Total time above includes making homemade roasted red peppers. If you use a jar instead, you’ll save about 10 minutes.
- This meal is customizable — use whatever veggies or greens you have on hand.
- Not into goat cheese? Substitute with feta or parmesan.
See all of my Gluten-Free recipes for more inspiration.
More gluten free pasta recipes you’ll love:
- Gluten-free almond flour pasta by Snixy Kitchen
- Summer succotash pasta salad
- Greek pasta
- Instant pot chili mac
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Red Pepper Pasta
Ingredients
- 4 medium red bell peppers sides cut from top to bottom, core discarded or (1) 16 ounce jar roasted red peppers, chopped and drained
- 2 tablespoons (30 mL) extra virgin olive oil, divided
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon (5 mL) smoked paprika
- 1/4 teaspoon (1.25 mL) cayenne pepper
- 1 cup (240 mL) vegetable broth
- 1 teaspoon (5 mL) kosher salt
- 8 ounces (230 grams) cremini mushrooms, stemmed and sliced
- 3 cups (70 grams) baby spinach
- pinch salt
- 8 ounces (227 grams) package [Chickapea Pasta] (I used spirals)
- 2 ounces (56 grams) goat cheese
- 1/3 cup (50 grams) toasted walnut pieces
Instructions
- Preheat the broiler. Place the red bell pepper cut side down a large rimmed baking sheet. Broil for 10-15 minutes or until the skin is well-charred. Check the peppers after about 8 minutes and rotate if some are charring faster than others.4 medium red bell peppers
- Place the peppers in a bowl and cover for 5 minutes. Once cool enough to handle, remove from the bowl and peel off the blackened skin. Coarsely chop — you will have about 2 cups of roasted bell peppers.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes or until softened. Add the garlic, smoked paprika cayenne pepper and saute for 30 seconds.2 tablespoons (30 mL) extra virgin olive oil, divided, 1 small onion, 3 cloves garlic, 1 teaspoon (5 mL) smoked paprika, 1/4 teaspoon (1.25 mL) cayenne pepper
- Add the vegetable stock, 1 1/2 cups of the roasted red bell peppers (reserving half a cup) and kosher salt and scrape up the browned bits from the bottom of the pan. Stir well and simmer for 5 minutes.1 cup (240 mL) vegetable broth, 1 teaspoon (5 mL) kosher salt
- Place the mixture into a blender and place the lid on without the insert in order to release steam. Process until smooth and set aside.
- Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and saute for 5 minutes or until the liquid has evaporated and the mushrooms have softened. Add the reserved 1/2 cup roasted red peppers, spinach and pinch salt and cook 2-3 minutes longer or until wilted.8 ounces (230 grams) cremini mushrooms, stemmed and sliced, 3 cups (70 grams) baby spinach, pinch salt
- Cook the pasta according to package instructions, reserving about 1/4 cup of cooking liquid. Drain the pasta well and add to the skillet with the mushroom mixture. Stir in enough of the reserved pasta water to coat the pasta, then add the desired amount of sauce (you’ll have some leftover). Heat on low until warm if necessary.8 ounces (227 grams) package [Chickapea Pasta] (I used spirals)
- Remove from heat and stir in the goat cheese. Serve topped with toasted walnuts and enjoy!2 ounces (56 grams) goat cheese, 1/3 cup (50 grams) toasted walnut pieces
Video
Notes
- Pro tip: Prepare the sauce up to 2 days in advance or freeze until ready to use.
- Total time above includes making homemade roasted red peppers. If you use a jar instead, you’ll save about 10 minutes.
- This meal is customizable — use whatever veggies or greens you have on hand.
- Not into goat cheese? Substitute with feta or parmesan.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
35 Comments on “Roasted Red Pepper Pasta”
I think I would become 500 pounds if I lived in Italy…all of their foods (and meals) sounds SO good! I love this pasta, Marcie! I have a major obsession with mushrooms, and I’m loving the combo with the red peppers and goat cheese. My kind of comfort food!
I feel the same way and would probably gain 20 lbs. by just visiting. 🙂 Thanks so much Gayle!
Whoa! I am seriously hungry for this Roasted Pepper Pasta! Definitely going to give it a try!
Thank you so much Tania!
Cannot wait to try this gorgeous pasta dish! Love that it’s GF and seriously in love with all the flavor here – well done!! <3
Thank you so much Jenn! 🙂
I second what Gayle said! If I lived in Italy I wouldn’t be able to fit through doorways, I’d eat so much! 😉 I am loving this pasta! All the flavors (especially the goat cheese) are just wonderful! And I LOVE that you made this using chickpea pasta! SO YUM! Cheers, friend!
Oh I would be in trouble if I lived in Italy, and a visit there would set me back too! 🙂 Thanks so much Cheyanne!
OMG this is totally luscious! It feels like a treat not a meal! I’m absolutely making it and I know kids would devour this too!!
I agree…it does feel like a treat! That’s what good meals will do for you. 🙂 Thank you Mahy!
Italian food (pasta included!) is a Christmas tradition at our house! You know, that whole big crazy Italian family thing lol. This looks sooo good!
I love pasta at Christmas now — it’s so easy and it just doesn’t get much better! Thanks Ashley! 🙂
I think my whole family and especially my daughter would love this meal! She is a HUGE fan of pasta and mushrooms and anything roasted pepper. I think I will make this for her school lunch prep next week!
My boys love the red pepper sauce even more than tomato and Chickapea is always a hit. 🙂 Thanks Regina!
My mom’s side of the family is Italian, and my Great-Aunt’s famous pasta sauce is legendary in our family! One day I hope she’ll share the recipe with me too 🙂 But I must say, this recipe looks amazing as well! The sound of earthy roasted peppers with tangy goat cheese sounds delectable 🙂 Cheers!
I hope you’re able to get that recipe Sarah — ones like that are timeless treasures! Thank you so much!
This pasta looks so good! I’m all over that sauce! My family loves Chickapea Pasta so I’ll be making this for sure!
Thanks Kristen — I hope you enjoy it!
I love this recipe Marcie. I am totally with you — I never feel any need to add meat when I use Chickapea. Plenty of protein and I think that’s the beauty of it! I love roasted red peppers but have never turned them into a sauce — this looks incredible!
That really is the beauty of Chickapea pasta — it’s so healthy and packed with everything you need! And I’m so glad you love the dish! 🙂
I love the homemade roasted red pepper sauce! What a great idea and can’t wait to try it!
Thank you so much Teri! It’s such a nice change from tomato. 🙂
This totally makes me want to start a Sunday dinner tradition! That sounds like so much fun and I love that you husbands family has such great memories of it! This pasta looks so amazing! That sauce looks so creamy and I love that it’s packed with veggies 🙂
We’ve been having Sunday dinner here for the past several years and we just love it. I don’t make pasta and focaccia every week, but it definitely shows up often! Thanks so much Izzy!
Sounds delicious and a great recipe for family gatherings! I’m so gonna make it for my next family gathering. Thanks for this amazing recipe Marcie!
Thank you so much Jessie! 🙂
Chickapea pasta was made for the bounty of amazing produce so it’s definitely fun! Thanks so much Robyn! 🙂
Love Italian food! Everything there is so delicious and people aren’t even fat 🙂 Love the idea of Sunday dinner! This pasta looks amazing! Pinning to try it asap!
I know…it’s amazing how Europeans in general have such delicious food and control their weight! Thanks for the pin Mira!
Marcie, you’re killing me right now :). This pasta has all my favorite things in life! I’m absolutely going to make this for dinner soon.
I’m glad to hear you love these ingredients as much as I do! Thanks Kelsie!
Another weeknight win! I made your cheesy broccoli and chickpea casserole the other night and it was a hit all around. I just know this one will get gobbled up too!! Keep ’em coming!!
Oh I’m so glad to hear that you loved the rice casserole — thank you for letting me know Katherine! Meals like this are what it’s all about for me so I’ll definitely keep ’em coming. 🙂
This recipe looks insanely delicious. Red peppers are one of my favorite veggies, I buy them every week for salad and tacos. Now I get to buy them for this recipe too! Yay!
I’m not a huge fan of goat cheese, but I figure if I keep trying it, I’ll eventually love and crave it. That’s how life works, right? 🙂
I can’t wait to try this!!!
Thanks Christina! The goat cheese can be easily subbed with parmesan which is always a hit right? 🙂