Vegan roasted pepper pasta

Vegan roasted pepper pasta is a simple mid-week meal inspired by the flavours of muhammara. It’s super easy to make, filling and delicious!

300 g / 10 oz rigatoni (GF if needed)
2 tbsp / 30 ml olive oil
1 small red onion, diced
3 garlic cloves, sliced
1 large tomato (approx. 325 g / 0.7 lb), peeled and diced
½ tsp sambal oelek or a pinch of chilli flakes
½ tsp smoked paprika
black pepper, to taste
½ tsp salt, more to taste
150 g / 5 oz (2 medium) roasted red peppers
2 sun-dried tomatoes
1-2 tsp sugar, adjust to taste
3 tbsp walnut butter, optional*
4 tbsp / ¼ cup capers (in salt, not vinegar), chopped
4 tbsp / ¼ cup chopped walnuts, optional

View the full recipe at Lazy Cat Kitchen →