Easy Grilled Peppers and Garlic Pasta (vegan)
This incredibly delicious and easy grilled peppers and garlic pasta is loaded with mouthwatering flavours. Think fresh and slightly spicy peppers, soft grilled aubergines and a creamy garlic pasta sauce. It’s so good and so easy to make.
This amazing pasta dish can be served both hot and cold. It’s our family favourite pasta salad on a hot summer day.
If you’re like me and enjoy easy summer dinners and stress free nights then this is the recipe you have been looking for.
You can serve this pasta as is (because it’s so deliciously creamy, garlicky and irresistible in itself) or for an extra luxurious treat you can top with a sprinkle of vegan parmesan.
What’s great about this easy vegan pasta salad recipe:
- Easy to make
- Simple and budget friendly pasta recipe
- Can be served both hot and cold
- Meal prep friendly
- Vegan and can be Gluten free if you use gluten free pasta
- Soy free and nut free
- A crowdpleaser – everyone loves this recipe
- Meal prep friendly pasta salad
This Easy grilled peppers and garlic pasta works really well for meal prep. If there’s ever any leftovers (which rarely happens because it’s so tasty) I always freeze it for another days stress free meal. Reheating this pasta makes the pasta itself deliciously crispy around the edges and soft in the middle. It’s so good. Plus the way the flavours intensifies when they are reheated makes this recipe a meal prep winner.
How to serve this Easy Grilled Peppers and Garlic Pasta
You can serve this pasta as a meal in itself (because it is) or use it as a side dish with any main course you want. Whenever I serve this as a pasta salad I like to serve it with:
And the list goes on because this pasta just goes well with everything.
What pasta should you use
You can use any type of pasta you prefer for this recipe. I like to use the fusilli pasta because they soak up more of the creamy pasta sauce (and I’m a huge sauce lover), but you can use any type of pasta.
How is this Easy grilled peppers and garlic pasta made? It’s so easy:
Instructions
- Cook the pasta per the instruction on the package.
- Cut off the ends of the eggplants and cut the eggplants into 1 inch dices. Next, remove the seeds from the red bell peppers and cut the peppers into chunks.
- Heat olive oil in a large pan and add the eggplants and bell peppers. Let them cook at high heat while stirring occasionally for a minute before turning the heat down.
- Let the eggplants and peppers cook for a few more minutes before adding the black olives and minced garlic. Stir together to combine and allow to cook for 1 minute. Next, add the coconut milk and basil pesto. Stir to combine. Let the pasta sauce simmer at low heat for 5 minutes.
- Finally add the cooked pasta to the pasta sauce and gently fold together to combine. Top with freshly chopped basil and serve. Enjoy.
Easy Grilled Peppers and Garlic Pasta (vegan)
Ingredients
- 1 pound Fusilli Pasta or your favourite pasta
- 1 Eggplant
- 1 Red Onion
- 2 Red Bell Peppers
- 8 Black Olives
- 3 cloves Garlic Minced
- 1 can Coconut Milk or your preferred plant milk
- 3 tbsp Basil Pesto
- Salt and Pepper to taste
- 1 bunch Fresh Basil Chopped
Instructions
- Cook the pasta per the instruction on the package.
- Cut off the ends of the eggplants and cut the eggplants into 1 inch dices. Next, remove the seeds from the red bell peppers and cut the peppers into chunks.
- Heat olive oil in a large pan and add the eggplants and bell peppers. Let them cook at high heat while stirring occasionally for a minute before turning the heat down.
- Let the eggplants and peppers cook for a few more minutes before adding the black olives and minced garlic. Stir together to combine and allow to cook for 1 minute. Next, add the coconut milk and basil pesto. Stir to combine. Let the pasta sauce simmer at low heat for 5 minutes.
- Finally add the cooked pasta to the pasta sauce and gently fold together to combine. Top with freshly chopped basil and serve. Enjoy.
