4 Vegetarian and vegan meals idea with this one pot Italian bell pepper recipe. These easy vegan and vegetarian pizza and pasta recipes are perfect for any day of the week. Make these Italian recipes with sweet bell peppers (peperonata recipe) in advance and use it for a quick lunch or dinner.

Let me know if you enjoyed my vegan Italian recipes.

▶ PEPPERONATA RECIPE INGREDIENTS:

3 to 4 Tablespoon Olive Oil
135g / 1+1/4 cup Onions Thinly sliced
150g / 1 HEAPING cup Celery chopped into small pieces (2 to 3 celery stalks)
1 Tablespoon garlic finely chopped ie. 3 to 4 garlic cloves
1/4 to 1/2 Teaspoon Chili flakes
900g Red and Yellow (or orange) Bell peppers (800g with core & seeds removed) cut into 3/4th inch slices (I have used 4 BELL PEPPERS)
Salt to taste [ I added total 1 teaspoon (1/4 tsp while frying onions + 3/4 tsp to the peppers) pink Himalayan salt which is milder than the conventional salt]
1 cup / 250ml Passata / Tomato puree ✅ YOU COULD ADD 1+1/2 CUP (350ml) instead IF YOU PREFER IT TO BE SAUCY AND TOMATOEY.

GARNISH:
Lemon juice to taste ( 1 to 1+1/4 tsp of lemon juice)
1/2 Teaspoon Black pepper or to taste
10 to 12g / 1/2 cup Fresh Basil
1 Tablespoon Drizzle of Extra Virgin Olive Oil

Serve with Pita or Italian bread

METHOD: (3 to 4 servings. Stores in refrigerator for 4 to 5 days in an air tight container)

To a heated pot, add olive oil, onion, celery and 1/4 teaspoon salt. Fry on medium heat until the celery and onions are soft (about 4 to 5 mins). Add garlic and chili flakes and fry for 1 to 2 minutes or until fragrant. Add sliced bell peppers and fry for another 2 minutes or so. Then add the tomato puree. Mix well and bring to a boil. Once it starts to boil, cover the lid and reduce the heat to low. Cook for about 25 to 30 minutes or until the peppers are soft.
Uncover and increase the heat to medium or mediumhigh (depending on the type of stove being used). Cook the peppers until all the liquid has evaporated and the sauce turns thick. Turn off the heat. Let it slightly cool down. Serve with pita or Italian bread of choice.

▶ PASTA RECIPE:

To cook Spaghettini:
200g Spaghettini Pasta
2+1/2 to 3 Litres of boiling water
Generous amount of salt (I added 1 teaspoon pink Himalayan salt)

Other ingredients:
2 Tablespoon Olive oil
1 Tablespoon garlic finely chopped
2 to 3 Tablespoon Tomato Paste
1+1/2 to 2 cups of Pepperonata
Salt to taste
1/4 cup (or as needed) Reserved pasta cooking water
Black Pepper to taste
1/2 cup olives (I added spicy Italian olives)
1/2 cup Fresh Basil

METHOD:

To a pot of boiling water, add generous amount of salt. Add spaghettini and cook it ALDENTE, AS PER PACKAGE INSTRUCTIONS.

To a heated pan, add olive oil, garlic and chili flakes. Fry for a few seconds, then REDUCE THE HEAT TO LOW TO PREVENT GARLIC FROM BURNING. Right away add the tomato paste and fry on low heat for 1 to 2 mins. Now increase the heat to medium. Add the pepperonata, cooked spaghettini, salt to taste, reserved pasta water and cook for 1 to 2 minutes. Turn off the heat. Add ground black pepper, olives, basil and mix well. Serve hot.

▶ PIZZA RECIPE:

Pizza Base, Naan or Flat Bread of Choice
Pepperonata
Vegan Cheese (I added a combo of mozzarella & parmesan cheese)

PIZZA SAUCE:
1 cup Passata / Tomato Puree
1 Teaspoon Minced Garlic
1 Teaspoon Dry Oregano
Salt to taste
1/4 Teaspoon Sugar (Used organic cane sugar)
1/4 to 1/2 Teaspoon Chili Flakes

ARUGULA SALAD:
3 cups Baby Arugula
1/4 cup Red Onion thinly sliced
Lemon Juice to taste
Salt to taste
(Combine all the salad ingredients and for the topping)

METHOD:

In a bowl, combine passata, garlic, oregano, salt, sugar, chili flakes. Mix well to make the pizza sauce. To a premade pizza base or naan or flatbread of choice, spread the pizza sauce evenly (as needed). Top with cheese & pepperonata. Baked in a preheated oven at 400F for anywhere between 12 to 20 minutes, DEPENDING ON THE TYPE OF OVEN. Remove from oven. Sprinkle freshly ground black pepper and top with arugula salad. Serve hot.

▶ AVOCADO TOAST RECIPE:

Toasted Bread of choice (I used Sourdough rye bread)
Avocado
Pepperonata
Sprouts of choice
Salt and pepper if needed

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Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I take pride in creating recipes and videos for your best viewing experience.

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