This recipe was previously published on September 1, 2016.
I’ve got a recipe for those who love creamy pasta dishes but would rather avoid eating something terribly heavy. This recipe is also for those who don’t mind a slow meal–one that may have you in the kitchen for an hour or more, enjoying the mingled fragrance of cooking vegetables and fresh herbs. It’s the kind of meal (and meal prep) that heals the soul.
This recipe for Vegan Roasted Pepper Farfalle can be made with any pasta (whether that’s a quinoa-based gluten-free pasta or zucchini “zoodles”). I chose to use “bowtie” pasta simply because it’s been a while since I’ve had a chance to enjoy this fun shape! This recipe makes quite a lot of food, so invite your friends over or enjoy the leftovers for your next lunch.
Vegan Roasted Pepper Farfalle with Crisped Sage
- 3 bell peppers, cored (can be red, orange, yellow, or a combination; green pepper can be bitter)
- 1 package farfalle pasta (or any variety)
- 2 tablespoons coconut oil
- 1/2 purple onion, chopped
- 1 garlic clove
- pinch red pepper flakes
- generous handful olives, cut into small pieces
- 2 dozen or so fresh sage leaves, cut into small pieces
- salt and pepper to taste
1. Preheat oven to 500°F. Place the cored peppers on a baking sheet, and roast for 30 minutes or until the peppers are charred and wrinkled. Turn the peppers a few times during the roasting process. Once they’re done, remove and cover with oil. Set aside.
2. While the peppers are cooking, prepare the pasta according to package instructions.
3. In a skillet set over medium heat, add 1 tablespoon coconut oil. Sauté the onion for five minutes or until translucent. Add the garlic clove and sauté for another two minutes. Remove from heat and transfer to a blender.
4. Add a pinch of red pepper flakes and 1/2 teaspoon salt to the blender as well as any additional seasoning you may desire. (Nutritional yeast would be a good add-in!)
5. Once the peppers have cooled, remove and discard the skins. Add the skinned peppers to the blender. Blend until you have a creamy sauce.
6. For the final component of the dish, sauté fresh sage in 1 tablespoon of coconut oil over medium heat, stirring frequently for five minutes or until the sage begins to crisp. Sprinkle with a pinch of sea salt. Add the olives and stir for another minute. Remove from heat.
7. Toss the farfalle in the sauce. Serve onto plates, and top with olives and crisped sage. Enjoy!
Related: Roasted Veggie Baked Polenta
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Photos: Mary Hood Luttrell