This pasta is flavorful, light and balanced while remaining a plant-based, veggie-packed dinner or lunch that everyone will love. The roasted red peppers and garlic add a sweetness to the sauce that is undercut by the acidic tomatoes, lemon juice and spices. Mixed with your favorite pasta of choice (I like a bean-based pasta for some added protein), it's an easy to whip up dinner that you'll crave all the time.
Technique tip: Salt your pasta water, and reserve some of the water to add to the pasta to impart more flavor.
Swap option: Feel free to use a brown rice, quinoa or bean-based pasta for a gluten-free option.
- 12 ounces long pasta of choice like spaghetti or linguine
- 1 recipe Roasted Red Pepper Dip (linked above)
- 2 cups canned crushed tomatoes
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- Italian parsley, finely chopped, for garnish
1. Cook your pasta according to the directions on the package, until al dente. Make sure to salt your pasta water! Reserve 1½ cups of pasta water for use in the sauce.
2. Heat a medium saucepan over medium heat and add the Roasted Red Pepper Dip, tomatoes and olive oil. Simmer until the flavors infuse, about 10 minutes, and season with salt and pepper to taste, if needed.
3. Add the cooked pasta and reserved pasta water. Swirl the pasta in the sauce until it is thoroughly incorporated and cook the pasta and the sauce together for about 5 minutes.
4. Garnish with chopped Italian parsley and freshly ground black pepper.