Light and Healthier, Recipes, Veggies and Fruit

Roasted Red Pepper Pasta

We try – and sometimes succeed – to make Monday a meatless Monday when dinner time rolls around.  When I described this meal to my kids they wrinkled their noses – but – they liked it!  you could add in veggies if you like – I kept it simple for the first try.

I roasted my red peppers right on the gas burner of my stove.  Char them up on the outside and put in a sealed bowl (cover with plastic wrap) for about 20 minutes – the char and the skin just slides right off.  Cut off the tops and take out the seeds and voila – roasted red peppers.  You want them to get BLACK – so don’t be scared!

roasting red pepers


Roasted Red Pepper Pasta
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Roasted Red Pepper Pasta


  • 1 lb Fettuccini
  • 3 Medium to Large Red Peppers, Roasted, Seeded & Peeled
  • 2 Medium Shallots - chopped
  • 2 Cloves Garlic - minced
  • 3 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • Shaved Parmesan Cheese


  1. Cook Pasta according to package directions to al dente - almost completely cooked
  2. In a small skillet heat 1/2 tsp Olive Oil and sautee shallots and garlic until translucent - don't overcook
  3. Place shallot mixture in your blender with red peppers, remainder of olive oil, red wine vinegar, salt and pepper. Blend well.
  4. When pasta is done, drain but reserve about 1/4 cup of the pasta sauce
  5. Return pasta to pan and spoon over about 2/3 to 3/4 of the sauce and mix well - if it's not enough sauce - add a bit more - if its enough sauce but looks a bit dry - add a bit of the pasta water.
  6. Turn pasta out into a large serving bowl and top with shaved parmesan cheese
  7. ENJOY!

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