Rustic Tomato & Pepper Pasta Bowl
There’s something undeniably comforting about a warm bowl of pasta after a long day, and this Rustic Tomato & Pepper Pasta Bowl captures that feeling in the most delicious way. Packed with vibrant flavors, nourishing ingredients, and a hint of spice, it’s the kind of plant-based dinner that feels both wholesome and satisfying without being complicated or time-consuming.
The heart of this plant-based dinner recipe is a rich, tangy sauce made from sautéed garlic, sweet red peppers, and a can of juicy tomatoes simmered with balsamic vinegar for depth and just the right amount of heat from red pepper flakes. The sauce clings beautifully to your favorite pasta—protein-packed Brami pasta or any variety you love—making every bite flavorful and hearty.
To balance the sweetness of the peppers and tomatoes, we add earthy sautéed mushrooms and fresh spinach, creating layers of texture and color while boosting the nutrient content. The mushrooms bring umami richness, while the spinach wilts down into the pasta, adding a vibrant green touch and a dose of vitamins.
This rustic bowl is perfect for busy weeknights, yet elegant enough for a cozy dinner with friends. It’s entirely plant-based, making it a great option for anyone leaning into more vegan or vegetarian meals, and it comes together in under 40 minutes. Pair it with a crisp green salad or crusty bread for a well-rounded, satisfying meal that’s both simple and nourishing.
Rustic Tomato & Pepper Pasta Bowl
Serves: 4
Time: 30 minutes
Ingredients
For the Pasta & Sauce:
8 oz pasta (Brami protein pasta or any pasta of choice)
3 tbsp olive oil
3–4 cloves garlic, minced
2 red bell peppers, diced
3 tbsp tomato paste
1–2 tbsp balsamic vinegar
1 (14.5 oz) can diced tomatoes (fire-roasted for extra flavor if available)
1/2 tsp red pepper flakes (adjust to taste)
Salt and black pepper, to taste
For the Veggies:
2 cups mushrooms, sliced
2 cups fresh spinach
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.Make the Tomato-Red Pepper Sauce:
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Stir in red bell peppers and cook for 5–6 minutes until softened.
Add tomato paste and cook for 1–2 minutes to caramelize slightly.
Pour in the canned tomatoes (with their juice), balsamic vinegar, red pepper flakes, salt, and pepper.
Simmer for 10–12 minutes, stirring occasionally, until the sauce thickens and the peppers are tender. If the sauce becomes too thick, add a splash of pasta water to reach desired consistency.
Cook the Mushrooms & Spinach:
In a separate skillet over medium-high heat, sauté mushrooms for 5–6 minutes until golden. Add spinach and cook just until wilted, about 1–2 minutes. Set aside.Combine Pasta & Sauce:
Add the cooked pasta to the sauce and toss to coat well. Adjust seasoning with more salt, pepper, or balsamic vinegar as needed.Serve:
Plate the pasta, then top with the mushrooms and spinach. Optionally, finish with a drizzle of olive oil or extra red pepper flakes for a kick.
The Rustic Tomato & Pepper Pasta Bowl proves that a wholesome, plant-based dinner can be simple to make yet bursting with flavor. With its hearty tomato-pepper sauce, protein-rich pasta, earthy mushrooms, and vibrant spinach, every bite delivers comfort and nourishment in equal measure. It’s a versatile recipe too—easy to customize with your favorite pasta shape or a little extra heat if you like things spicy.
Whether you’re cooking for a busy weeknight meal, a cozy date night in, or a relaxed weekend dinner with friends, this pasta bowl fits the bill. Pair it with a crisp salad, warm crusty bread, or even a glass of wine for the ultimate satisfying experience.
Healthy, hearty, and full of rustic charm, this dish will quickly become a go-to in your kitchen—proof that plant-based eating can be as comforting as it is delicious.
