This is the ultimate pasta recipe for pepper lovers! I happen to be one of those pepper lovers, which you may have noticed based on some of my past recipes like vegan stuffed peppers, vegan stuffed pepper soup, vegan pepper steak, and vegan sausage and pepper ragù. Peperonata, if you’re not familiar, is an Italian stew that includes sweet bell peppers as the main ingredient. Since I love veggie-packed pasta dishes, I decided to go and turn peperonata into a pasta sauce. The results were delicious! We’re using a full two pounds of bell peppers here! Sounds like a lot, but they’ll cook down quite a bit, which means the sauce is packed with that sweet smoky bell pepper flavor. This is a great recipe to make when you’re looking for an easy summer dinner. It’s also the perfect way to use up a bumper crop of bell peppers from the garden!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Your peperonata pasta is ready! You can give it a taste-test and adjust any seasonings to suit your taste at this point. I like to top each bowl with a sprinkle of vegan Parm.
More Summer Pasta Recipes
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