Very Veggie Recipes: Garlic Red Pepper Pasta

April 21, 2020
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Learn about the Very Veggie Movement

Try this creamy, garlicky pasta that features a kick of color from red bell peppers, and a nourishing boost of vitamins B and C.


1 red bell pepper
2 green scallions
2 cloves of garlic
Fettuccine (or pasta of choice)
Veggie Stock
2 tbsp cream cheese
2 tbsp sour cream
¼ cup of parmesan


  1. Preheat the oven to 400 degrees Fahrenheit, and adjust the rack to top position. 
  2. Wash and dry all produce. Cut the red pepper in half and remove the stem and seeds.
  3. Trim and chop scallions, separate the whites from the greens.  
  4. Place bell pepper on a baking pan, drizzle with olive oil and season with salt and pepper. Place peeled garlic cloves on a small piece of foil, drizzle with olive oil and season with salt and pepper. Clinch foil into a packet and place it on the baking sheet. Roast 20-25 minutes until the bell pepper is charred and garlic is soft.
  5. Bring a medium pot of salted water to boil, add pasta and reduce heat. Cook until soft and drain excess water. Reserve ¼ cup of water from the pasta. 
  6. Heat a drizzle of olive oil in a medium pan. Add scallion whites and cook until softened. Add ¼ cup of excess pasta water and ¼ cup veggie stock. Add cream cheese, sour cream, and a helping of Parmesan. Add 1 tbsp of butter and stir until smooth. 
  7. Once bell peppers and garlic are done baking, thinly slice the bell pepper and mash the garlic with a fork. 
  8. Add bell pepper and garlic to sauce and stir; cook 1-2 minutes at a simmer. Season with salt and pepper. 
  9. Add sauce to pasta and serve. Season with salt and pepper, and garnish with scallion greens and Parmesan.

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