Simple Vegan Piquillo Pepper Pasta

9 20 565
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Simple Vegan Piquillo Pepper Pasta
Health Highlights


1 tbsp Extra virgin olive oil
4 clove(s) Garlic
4 piece Sun-dried tomatoes
2/3 cup Piquillo pepper
1 cup Tomato sauce, canned (or chopped tomatoes)
1 tbsp Oregano, dried
241 gm Pasta, gluten free, dry
1 pinch Sea Salt (to taste)
1 tbsp Parmesan cheese, vegan (can add more or less)


Cook the pasta following package directions.

Heat extra virgin olive oil in a saucepan and sauté the garlics (chopped) over medium heat until golden brown.

To rehydrate sun dried tomatoes you can soak them in a bowl with hot water for about 20 or 30 minutes.

In a blender, add the garlic with the oil, sun dried tomatoes, Piquillo peppers and tomato sauce or chopped tomatoes. Blend until smooth.

Cook in the saucepan the sauce and the pasta for about 5 minutes.

Serve with oregano and vegan Parmesan cheese on top.

Nutrition Facts

Per Portion

Calories 565
Calories from fat 102
Calories from saturated fat 19.4
Total Fat 11.4 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.8 g
Cholesterol 0
Sodium 750 mg
Potassium 1010 mg
Total Carbohydrate 112 g
Dietary Fiber 17.5 g
Sugars 10.7 g
Protein 12.6 g

Dietary servings

Per Portion

Grain 4.5
Vegetables 1.9

Energy sources


Meal Type(s)