Roasted Pepper Zucchini Pasta [Vegan]
Discover a delicious and guilt-free alternative to traditional pasta with this vibrant, vegan Roasted Pepper Zucchini Pasta recipe. This dish cleverly uses spiralized zucchini as the base, topped with flavorful roasted peppers, sweet cherry tomatoes, peppery baby arugula, and nutty toasted pine nuts, creating a symphony of tastes that will leave you feeling satisfied.
**Yields:** 2 servings
**Prep time:** Approx. 35 minutes
Ingredients for Roasted Pepper Zucchini Pasta
Here’s what you’ll need to create this wholesome and vibrant vegan dish:
* **1 medium yellow bell pepper**: Provides a sweet, smoky flavor.
* **6 cherry tomatoes**: Adds bursts of juicy sweetness.
* **1 tbsp olive oil + more for drizzling**
* **2 tbsp balsamic vinegar**: Creates a slightly sweet and tangy glaze on the tomatoes.
* Salt and pepper: To taste, enhance all natural flavors.
* **1 tbsp pine nuts**
* **1 garlic clove**, minced (for aroma)
* **1 pinch red pepper flakes** (optional, for subtle heat)
* **1 medium zucchini** (or 2 small), spiralized
* **1 cup fresh baby arugula**: Offers a peppery freshness.
* **1/2 whole lemon**: Freshly squeezed juice brightens the flavors.
Preparation Instructions
Follow these simple steps to prepare this unique and healthy pasta dish:
**Step 1: Preheat Oven**
Begin by preheating your oven to 375°F (approximately 190°C).
**Step 2: Prepare Vegetables**
Chop off the tops and bottoms of the yellow bell pepper. Remove the seeds and white ribs from inside, leaving a hollowed-out pepper cap for roasting.
Dice or halve the cherry tomatoes and toss them lightly with olive oil to prevent sticking during roasting.
**Step 3: Roast Bell Pepper and Tomatoes**
Place the prepared bell pepper halves (skin-side up) on one side of a baking tray. Arrange the coated cherry tomatoes on the other side. Roast for approximately 30 minutes, until the vegetables are tender and slightly caramelized.
**Step 4: Toast Pine Nuts**
While the vegetables roast, toast the pine nuts in a small skillet over medium heat for about 2-3 minutes, tossing frequently until they turn golden brown. Remove them from the pan and set aside.
**Step 5: Sauté Garlic & Lemon Zucchini Base**
Five minutes before the vegetable roasting time is complete (so around 25 minutes into baking), start preparing your sauce base. Heat a large skillet over medium heat with olive oil, then add the minced garlic clove and red pepper flakes (if using). Cook until fragrant.
Add the spiralized zucchini noodles to the hot pan along with about half of the baby arugula leaves. Sauté for 2-3 minutes, tossing frequently, until the zucchini begins to soften slightly but still holds its shape.
**Step 6: Add Lemon Zest and Juice**
During this sautéing stage, squeeze the juice from the lemon over the zucchini noodles (from the halved wedge). Toss everything together. Cook for another minute or two until well combined. Season with salt and pepper to taste.
**Step 7: Combine Everything**
Transfer the cooked zucchini noodles into a serving bowl.
Arrange the roasted bell peppers, cherry tomatoes, toasted pine nuts, and any remaining baby arugula neatly over top of the noodles.
Garnish lightly if desired.
Serve immediately while warm. Enjoy this plant-powered twist on your favorite pasta dishes!
