Mediterranean Magic: Creamy Vegan Roasted Pepper Pasta
Hey there, fellow food adventurers! Remember that amazing feeling when you discover a dish that's not only ridiculously tasty but also good for you? Well, buckle up because I've got a new star recipe that is a celebration of healthy, vibrant flavors: Creamy Vegan Roasted Pepper Pasta!
This recipe isn't just a meal; it's a trip back to the sun-soaked shores of the Mediterranean. Inspired by my time living in Greece, where simple ingredients create culinary masterpieces, this dish is so good, you'll forget it's vegan. Seriously!
The Story Behind the Dish
When I switched to a plant-based diet, I thought I'd have to say goodbye to my beloved creamy pasta dishes. That was until I perfected my super easy homemade vegan feta. Paired with sweet, roasted red peppers and a generous dash of garlic, this pasta quickly became my go-to. Trust me, even if you’re not vegan, this is a must-try!
The Magic Ingredients
Here's the lowdown on what makes this pasta so special:
- Pasta: I'm using whole wheat spaghetti for extra fibre, but any pasta shape you love will work. Just make sure it's a smooth pasta. This isn't a heavy sauced dish so it doesn't need ridged edges to hang on.
- Roasted Red Peppers: You can buy these ready-to-go, or roast your own for a super delicious twist. Simply roast some halved red peppers until soft and blistered, then peel and slice.
- Vegan Feta: My secret weapon! A must have. Use store bought or if you are feeling adventurous check out my recipe for an easy homemade vegan feta.
- Garlic Infused Olive Oil: A generous amount of quality olive oil gently infused with finely diced garlic will elevate the taste. Be patient and don't let the garlic brown! No bitterness allowed!
- Herbs & Spices: A pinch of dried oregano and red pepper flakes add that authentic Mediterranean kick.
- Fresh Parsley: Don't skip this! Fresh parsley adds a vibrant touch that ties everything together.
Let's Cook!
Here's how to whip up this delight:
- Cook your pasta until al dente in salted boiling water.
- While the pasta is cooking, gently sauté the garlic in olive oil until fragrant.
- Add oregano, red pepper flakes, salt, and pepper. Toss in the cooked pasta to coat.
- Stir in the roasted red peppers and vegan feta, ensuring everything is heated through. Be careful not to over heat your feta.
- Garnish with fresh parsley and serve immediately! Enjoy!
Tips and Tricks
- For a richer flavor, try roasting your garlic cloves with the peppers.
- If you don’t have fresh parsley, you can use basil or a mix of fresh herbs.
- Adjust the amount of chili flakes to your liking – I like a mild heat but you can turn it up!
- If using a coconut oil-based vegan feta, add it at the very end, just to warm through so it doesn’t melt completely.
The Final Verdict
This Roasted Pepper Pasta is a winner for busy weeknights, lazy weekend lunches, or anytime you need a quick, healthy, and satisfying meal. It's so simple to prepare, it's very customizable, and it's packed with flavor. What's not to love?
So, are you ready to add a little Mediterranean magic to your kitchen? Don’t forget to tag me in your creations, I love seeing your versions of my recipes! #VeganPasta #MediterraneanMagic #HealthyEating #EasyVeganRecipes
Recipe Card
Serves: 2-3 Prep Time: 5 minutes Cook Time: 15 minutes
Ingredients:
- 200g / 7 oz spaghetti
- 3-4 tbsp olive oil
- 3-4 garlic cloves, finely diced
- Heaped 1/2 tsp dried oregano
- Pinch of red pepper flakes
- 200g / 7 oz roasted red peppers, sliced
- 100g / 3.5 oz vegan feta
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions:
- Cook spaghetti in salted water until al dente.
- Sauté garlic in olive oil on low heat until fragrant.
- Add oregano, red pepper flakes, salt, and pepper. Toss with cooked pasta.
- Add roasted peppers and vegan feta, heat through.
- Garnish with fresh parsley and serve hot. Enjoy!
Notes:
Use gluten-free pasta for a gluten-free option. Adjust seasoning to your taste. Use my homemade vegan feta for best results.
Nutritional Information (per serving)
- Calories: 447
- Sugars: 4g
- Fats: 18g
- Saturates: 6g
- Proteins: 14g
- Carbs: 57g