Red Pepper Pasta

This recipe is vegetarian. With optional changes it could also be dairy-free.

Prep Time
20 minutes
Cook Time
15 minutes
Serves 1
Vegetarian Red Pepper Pasta


Step 1. Warm the oil in a small saucepan; add the pepper, onion, tomato, garlic, water, vinegar and sugar. Cover and cook for 15 minutes, stirring occasionally, until softened and juicy. Puree mixture with a stick blender and season.

Step 2. Meanwhile, cook pasta as per packet directions and then drain but reserve ½ cup cooking water. Combine the pasta and sauce over medium heat and add reserved cooking water to loosen sauce if required. Transfer to serving bowl, sprinkle with parmesan, and serve with a simple green salad of lettuce and herbs.


  • 1 Teaspoon Extra Virgin Olive Oil
  • 1 Small Red Capscium (50g), finely sliced
  • ½ Small Red Onion (50g), finely sliced
  • 5 Cherry Tomatoes (50g), chopped
  • 1 Small Clove Garlic
  • 3 Teaspoons Water
  • 1 Teaspoon Red Wine Vinegar
  • ¼ Teaspoon Sugar
  • Salt and Ground Black Pepper, to taste
  • 40g Spaghetti
  • 1 Teaspoon (2g) Finely Grated Parmesan Cheese
  • 6 Baby Cos Lettuce Leaves (20g)
  • 1 Teaspoon Reduced Fat French Dressing
  • 1 Tablespoon Basil or Parsley Leaves

Per serve:

Energy: 865kj (208kcal)

Protein: 7.4g

Fat: 5.4g

Carbohydrates: 28.4g

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