Pasta with Homemade Roasted Red Pepper Tomato Sauce

Winter calls for comfort food so here is a delicious pasta recipe with a healthy twist! For this recipe I used brown rice quinoa fusilli pasta. It’s 100% whole grain and has 5 grams of protein and 2 grams of fiber per serving, which will most definitely help keep you full longer. You can also make this sauce a little spicy by adding red pepper flakes or chili powder for some more flavor!



1lb whole wheat pasta
2 bell peppers, washed and de-seeded
3 large tomatoes
1 cup cherry tomatoes
2 cloves garlic
1/2 onion, chopped
2 cups spinach
1/4 cup fresh parmesan cheese
(Optional) 1 tsp each: paprika, black pepper, chili powder, basil, oregano, thyme


  1. Preheat oven to 450
  2. Roast bell peppers for ~30 minutes, turning every 10 minutes
  3. Cook pasta according to box directions
  4. Sautee garlic and onion for 5-10 minutes, until golden
  5. Place peppers, tomatoes (not cherry), garlic, onion, optional spices in blender and blend until smooth (add water or a little olive oil for smoother consistency)
  6. Combine sauce with pasta in large pan, add spinach, cherry tomatoes, and fresh parmesan
  7. Enjoy!

Processed with VSCO with f2 preset



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