Roasted Red Pepper Fettuccine

If you are looking for a comforting bowl of pasta, this roasted red pepper fettuccine will really hit the spot!

roasted red pepper fettuccine

I would eat pasta every day if I could.  There’s just something about it that’s so comforting to me. The bite and texture of perfectly cooked home made fettuccine just takes me to an awesome place.  My favorite thing about visiting Italy is all of the amazing and simple pasta dishes… each time I go I dream about them for weeks to come. (And yes, I’m well aware that if this is what’s filling my dreams, I have a bit of a problem.)

For years, since I stopped eating most grains, I felt deprived (cue the sad-face emoji here). But now that I’ve found so many great grain-free pastas, I am doing the happy dance!

The fettuccine I used in this recipe is grain-free. It’s made from almonds (by Cappello’s) and it has the same texture and taste of homemade traditional fettuccine.

I’m a little out of control though. I’m making so many different sauces and condiments to put on my pasta dishes, that my freezer is overflowing and I’ve become a bit of a food pusher to anyone who comes near my kitchen. The sauce for this roasted red pepper fettuccine is so good that the leftover container didn’t even make it to the freezer; I ate it several days in a row. My intention was to use it as a sauce for vegetables during the week, but I ate it on pasta, again. And again.

I am not a big fan of jarred roasted red peppers for this recipe, but it’s so easy to roast your own that you really should do it this way. You can roast them in the oven, or if you have a gas stove, you can just plop the pepper right on the flame like I do.

roasted red pepper fettuccineroasted red pepper fettuccine

This pasta and sauce combination is amazing:

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. This recipe contains sun dried tomatoes, which have the same great capabilities and also taste amazing!

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. So, if you use a grain-free pasta made from almonds, like I did, you get these amazing nutritional benefits too!

roasted red pepper fettuccine

Roasted Red Pepper Fettuccine
Recipe type: pasta, paleo, grain-free, sauce, vegan, vegetarian
Cuisine: Italian, vegan
Prep time:
Cook time:
Total time:
Serves: 2-3
I used grain-free pasta and tossed it with the most amazing vegan sauce! This is easy, it's delicious, it's healthy... and it makes for awesome leftovers!
  • 2 red bell peppers, roasted (you can do this in the oven or on top of a gas flame) and peeled
  • 10 sun dried tomatoes, not packed in oil (soaked in hot water for about 10 minutes and then drained)
  • 8 large basil leaves
  • sea salt and black pepper to taste
  • 2 Tbs extra-virgin olive oil
  • pinch of dried hot red pepper flakes
  • 1 pint multi-colored small tomatoes, halved or quartered
  • ¼ cup cilantro, roughly chopped
  • about ½ lb of your favorite pasta (try a grain-free one) (I used Cappello's fettuccine)
  • * Note: this recipe makes enough sauce for at least twice as much pasta as indicated, so if you have extra, be sure to store it in the fridge or freezer for another meal!
  1. Put the roasted peppers, sun-dried tomatoes, basil, salt and pepper, oil, and hot red pepper flakes into a blender. Whiz it up until smooth.
  2. Pour the sauce into a pot and place it over medium heat just until very warm.
  3. Cook the pasta al dente.
  4. Drain the pasta and toss it with sauce.
  5. Gently mix in fresh tomatoes and cilantro.
  6. Enjoy!

roasted red pepper fettuccine