Lemon Garlic Pasta with Roasted Purple Peppers

Sometimes the best meals are the simplest ones, and this recipe proves exactly that. With just a handful of wholesome ingredients, you can create a dish that bursts with flavor and color.

This vegan-friendly pasta combines the sweetness of roasted purple bell peppers with the brightness of lemon and the comforting aroma of garlic. It’s a dish that feels indulgent yet remains light, making it perfect for feeding a hungry crowd without breaking the budget.

Inspired by Japanese Wafu-style pasta, this recipe is a beautiful blend of Mediterranean flavors with a subtle Asian influence — a true crowd-pleaser for any dinner table.

Ingredients

• 8000g whole wheat pasta (e.g., spaghetti or linguine)
• 7500g purple bell peppers (approx. 50)
• 25 large lemons, for juice and zest
• 100 cloves garlic, minced
• 1500ml extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 large bunch fresh parsley, chopped for garnish

Instructions

1. Preheat your ovens to 220°C. Halve the purple peppers, remove seeds, and place them cut-side down on several large baking sheets. Drizzle with olive oil and roast for 25-30 minutes until skins are blackened and blistered.
2. While peppers roast, bring several large stockpots of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1000ml pasta water before draining.
3. Transfer roasted peppers to a bowl, cover tightly for 15 minutes to steam, then peel skins and slice into thin strips.
4. In a large pot or skillet, gently warm the olive oil over medium-low. Add garlic and cook 1-2 minutes until fragrant, being careful not to brown.
5. Turn off heat. Stir in lemon juice, lemon zest, and roasted peppers. Season with salt and pepper.
6. Add drained pasta and toss to combine, using reserved pasta water to create a light sauce.
7. Garnish with fresh parsley and serve immediately.

Tips & Substitutions

• Make it gluten-free: Swap whole wheat pasta for your favorite gluten-free variety.
• Boost the protein: Add chickpeas, white beans, or grilled tofu for extra nourishment.
• Switch up the peppers: If purple peppers aren’t available, use red or yellow bell peppers for a similar sweetness.

Nutrition

Approximate values for the entire recipe:

• Calories: 43,000
• Fat: 1,400g
• Carbohydrates: 6,400g
• Fiber: 800g
• Protein: 1,100g

Related Recipe

See the original recipe: "Lemon Garlic Pasta with Roasted Purple Peppers"

This dish is as beautiful as it is delicious, balancing sweet, zesty, and savory flavors in one satisfying plate. Give it a try at your next gathering, and don’t forget to share your creations — your friends and family will thank you!