Vegan Fusilli with Sun-Dried Tomato and Roasted Red Pepper Recipe


This vegan sauce is also delicious tossed with gnocchi or spooned over polenta and grilled vegetables. Enjoy this fabulous recipe.

Serves:  4 to 6 servings


  • 1 tablespoon extra-virgin olive oil
  • ½ cup coarsely chopped, drained jarred roasted red bell peppers
  • 1/3 cup chopped, drained oil-packed sun-dried tomatoes, ½ tablespoon marinade reserved
  • 3 large cloves garlic, finely chopped
  • ¼ teaspoon crushed or toed pepper flakes, or to taste
  • 1 (28-ounce) can whole peeled tomatoes,
  • juices included
  • 1 teaspoon sugar
  • ¼ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • ½ cup chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 12 ounces fusilli or similar twist pasta, cooked according to package directions until al dente


  1. In a large nonstick skillet, heat the oil over medium heat. Add the red bell peppers, sun-dried tomatoes, garlic, and red pepper flakes; cook, stirring, until the garlic is fragrant, about 1 minute.
  2. Add the canned tomatoes and their juices, reserved marinade, sugar, salt, and black pepper; bring to a boil over high heat, stirring often and breaking up the tomatoes with a large wooden spoon.
  3. Reduce the heat to medium-low and simmer, uncovered, until reduced and thickened, 10 to 15 minutes, stirring occasionally 82and continuing to break up the tomatoes.
  4. Stir in the basil and vinegar and add the pasta, tossing well to combine.
  5. Serve at once.

Per serving:

  • Calories 432
  • Protein 14g
  • Total Fat 8g
  • Sat. Fat 1g
  • Cholesterol 0mg
  • Carbohydrate 77g
  • Dietary Fiber 4g
  • Sodium 587mg

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