roasted sweet peppers pasta
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Roasted sweet peppers Pasta

A twist on a traditional spaghetti Bolognese, this roasted sweet peppers pasta is something so satisfying and delicious. This pasta is highly nutritious in vitamins, minerals and offers a decent amount of protein per serving.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: gluten free, pasta recipes, peppers, peppers recipes, spaghetti bolognese, vegan pasta recipes, vegan recipes, vegan spaghetti
Servings: 4
Calories: 319kcal
Cost: $8



  • 2 cups sweet peppers
  • 1 tbsp olive oil
  • 1/2 cup pumpkin seeds
  • 2 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 can tomato puree (227g)
  • 2 tbsp lemon juice
  • 2 cups TVP
  • 4 cups hot water


  • Pre heat the overn to 400F or 200C
  • Boil 4 cups of water with 1 tsp salt and soak the TVP while preparing the other ingredients.
  • Toss the peppers in the 1 tbsp oil and place on a baking sheet. Bake for 20minutes or until showing brown scorch marks.
  • Remove the peppers seeds, I did this by roasting them then pulling the stalks out. If some seeds remain that's okay :)
  • In a blender or food processor, add the peppers, 1 tbsp lemon juice, 1/2 cup pumpkin seeds (pepitas) and 1/2 tsp salt. Blend until smooth.
  • Drain the TVP and cook on high to remove extra moisture.
  • If eating with pasta, boil your water and cook your pasta now.
  • Add the garlic and smoked paprika to the TVP when the TVP resembles drier ground beef.
  • Add the tomato puree and the roasted peppers mix to the TVP. Cook for 5-10 minutes.
  • Serve with a squeeze of fresh lemon juice, some fresh basil and black pepper.


Calories based on 1 serving and without pasta. 
Suitable with pasta of choice from wheat to gluten free or quinoa and rice.