Vegan Pasta Peperonata (Stewed Pepper Pasta)

This vegan pasta peperonata is something a little bit different, with sweet stewed peppers meeting the bold flavours of balsamic vinegar, olives, and capers.

While I'm a big fan of tomato-based pasta sauces, it's nice to mix it up every now and then. To make this peperonata sauce a little creamier, try adding plant-based cream or crème fraiche towards the end of cooking.

You don't want to rush this recipe – take some time to really cook down the peppers and onions, before combining with a robust pasta such as rigatoni or penne.

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What is peperonata?

Peperonata is a traditional Italian stew of peppers, onions, and tomatoes. It's a versatile dish that works as a sauce, relish, or topping for other meals, as well as an addition to antipasti.

This recipe is slightly different in that it doesn't use any tomatoes or tomato passata, but feel free to add these in if you like.

Is balsamic vinegar vegan?

If your balsamic vinegar is labelled as vegan – and I've noticed that several supermarkets here in the UK have started doing this – then you're good to go.

The problem is that not all balsamic is created equal. Certain varieties of non-traditional balsamic vinegar may include ingredients such as caramel, which may include dairy ingredients.

If you don't have balsamic vinegar, you can swap this out for red wine vinegar (just be aware that this is not always strictly vegan either).

How to make vegan pasta peperonata

Heat the oil in a large pan on low/medium heat. Add the sliced peppers and cook for 15-20 minutes, stirring regularly. You want the peppers to soften slowly and gently, so it helps to use a lid on the pan.

Once the peppers have softened, add the sliced onion and cook for a further 10 minutes.

At this point, add your pasta to a large pan of salted boiling water and cook according to package instructions.

Once the onions and peppers have softened, add the garlic, olives, and capers. Cook for a couple of minutes, stirring well.

Next, stir in the balsamic vinegar and allow it to cook off for a minute or so.

At this point, start adding spoonfuls of the pasta cooking water to the sauce. The salty, starchy water helps to season and thicken it, and stops it from drying out.

You can keep adding spoonfuls of the pasta cooking water and letting it cook away until you're ready to plate up. You want the sauce to be quite thick, but not too dry.

When the pasta is nearly done, add the chopped parsley to the stewed peppers and adjust the seasoning. Once the pasta is ready, drain it and add to the pan with the sauce. Turn off the heat, mix well, and serve.

Variations/tips for vegan pasta peperonata

• Creamier sauce: If you want the sauce to be a little creamier, stir through a few tablespoons of homemade cashew cream or plant-based crème fraiche towards the end of cooking.
• Gluten-free: To make this recipe gluten-free, simply use a GF pasta. If following my suggestion to include plant-based cream or crème fraiche, you'll also want to make sure that the product you use is gluten-free.
• Tomatoes: This peperonata recipe doesn't use any tomatoes or tomato passata, but feel free to add these in if you like. 
• Pasta: I've suggested rigatoni or penne, but you could use any variety of pasta you like or have lying around. 
• Balsamic: As mentioned above, some non-traditional varieties of balsamic vinegar may not be vegan. If you don't have balsamic vinegar, you can swap this out for red wine vinegar (just be aware that this is not always strictly vegan either).
• Olives & capers: I used kalamata olives here, but any will do. If you don't like olives and capers, feel free to leave these out and adjust the salt as necessary.

Serving suggestions for vegan pasta peperonata

This pasta is great when topped off with a drizzle of extra-virgin olive oil, a sprinkle of fresh parsley, and a spoonful of this four-ingredient vegan parmesan.

How to store vegan pasta peperonata

While this sauce is delicious with freshly cooked pasta, it may go a bit clumpy if stored in the fridge mixed together. If you’re making a big batch of the sauce and want to keep some, refrigerate it on its own and cook the pasta ‘to order’ each time. 

Refrigerate: Store the peperonata sauce in the fridge for up to four days, ready to reheat and stir through freshly cooked pasta. You may need to loosen it up with some water.

Freeze: Store the peperonata sauce in the freezer in sealed containers or resealable bags for up to six months. Defrost thoroughly before heating through in the microwave or in a pan with a splash of water. 

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Easy Cheesy Pasta Sauce
• Vegan Pasta Puttanesca
• Easy Tomato and Basil Pasta
• Vegan Spaghetti Bolognese
• Easy Vegan Pesto Sauce
• Creamy Vegan Mushroom and Leek Tagliatelle
• Butternut Squash Pasta Bake
• Ultimate Vegan Lasagne

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