Roasted Red Pepper Pasta

Hey everyone!

Thank you for all your insightful comments on Monday’s post about 13 Reasons Why, Season Two. It was so great to read your thoughts, and have a dialogue about such an explosively controversial Netflix YA series.


Thanks for taking the time to read it!

OK, onto tonight’s post!

Well, I’m at the airport again. I booked another modeling job this week in Ohio, so I’m flying in for the shoot!

Shop this look!

But before I got on the plane, I wanted to share one of my classic recipes.

Now let’s be honest…I love cooking and eating delicious food, but most days, I want to be in and out of the kitchen in 30 minutes or less.

So this meal is quick and easy. And also warm and comforting. A combination that is hard to achieve in such a short time span.

Enter my roasted red pepper pasta!

A healthy, nutritious and flavor-packed plate of goodness!

This pasta dish is Gluten Free, Paleo and Vegan, with a Specific Carb Diet option!

To make this Specific Carb Diet legal, you’ll need to use zucchini noodles or butternut squash noodles. Both of which can be made with a spiralizer or mandoline slicer.

In this recipe, I opted for the protein-packed, and paleo-friendly quinoa pasta. Before I adopted the Specific Carb Diet for my Ulcerative Colitis, it was my favorite gluten free pasta – even better than brown rice pasta! This was the brand I particularly loved.

And one thing you’ll notice about this dish, is that it is tomato free! But I promise you won’t miss them at all! In fact, roasted red peppers are one of my favorite secret flavor superheroes. And after trying this dish, I think you’ll know why.

Here’s what you need: (Serves 3-4)

1 package quinoa pasta
1/2-3/4 cup reserved pasta water
**OR ((SCD Option)) 1 zucchini per person, spiralized**
2 cups baby spinach, chopped
Handful of fresh basil leaves, torn

1 large red pepper, roasted (see below)
1 yellow onion, chopped
3 garlic cloves, chopped
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper

Large stock pot
Spiralizer (optional)
Gas stove top (or broiler)
Plastic wrap
Food Processor
Good Chef’s Knife (This is the one I use and love)

First, to roast the red pepper, I literally set the pepper on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands or a paper towel), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and set aside. ((Of course, you can always use canned or jarred roasted red peppers too.))

Cook pasta according to package direction, reserving 1/2-3/4 cup pasta water.

In the meantime, saute the onions in 1 Tbsp EVOO, with salt, pepper, and the spices. After about 3 minutes, add 3 cloves of garlic and allow them to cook for about 3 more minutes. Take off the heat, and add to your food processor, along with the chopped red pepper. Process until you get a thick and creamy sauce. Adjust salt to taste.

Toss the pasta with your sauce, 1/2-3/4 cups of pasta water, and the spinach.

Garnish with torn basil.

Serve and enjoy!

This meal was just fabulous. It tasted right our of your grandmother’s Italian kitchen! It was slightly smokey-sweet, and so slurpy! It tasted wonderfully hearty and comforting with the warm oregano and basil. It was hard to believe the sauce was just a humble red pepper!

And the spinach gave a nice green contrast — and come on, who doesn’t love spinach!?

This instagram worthy meal is just what the doctor ordered after a long day!

What’s your favorite pasta dish? Are you more of a red sauce, white sauce, or pesto kind of a pasta person?

This post was made possible by my wonderful sponsor, Audible. Listening to audiobooks is literally my new favorite thing. I can grow my brain while I cook, run errands, take a walk, am on my commute. And just for you, they’re offering a Free 30-Day Trial Membership. And with this free membership, you’re going to get 2 free audiobooks! Literally. Free. It is the best deal ever. And if for some reason, you decide it’s not for you, you can cancel within those 30 days and it’s zero money out of your pocket, plus, you get to keep the 2 audiobooks. Soooo…it’s pretty much a no brainer. Plus, it’s a free and easy way to support this blog! So thank you!! 

Quick sponsor shoutout…Did you see my FabFitFun unboxing video!? I am *loving* the spring box! It was valued at over $354.99! It’s a quarterly box of beauty, fashion, home and fitness products for only 39.99? YES. PLEASE. You can get $10 off when you use my code BLOOM10 at check out too 🙂




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41 responses to “Roasted Red Pepper Pasta”

  1. I love this pasta dish! Especially with the quinoa noodles. I’ve been loving the different variations on noodles lately, such as the black bean and banza (chickpea) noodles.

    One pasta dish I’ve been obsessed with lately is eggplant Parmesan but typically recipes are centered around frying the eggplant. I suggest a recipe for a healthy version of eggplant parm with baked eggplant! I only recently started following your blog so I’m not sure if you’ve already done something like that but if not I suggest it 🙂

  2. Once again Carolyn, you have such amazing food; it’s crazy 😁. Thank you so much for continuing to do this.

    Also, I tried to go onto the radio station to listen to your interview and it wasn’t there.

  3. Eating used to be one of my favorite things, even an obsession, but I’ve lost interest in recent years, and that hasn’t been a bad thing, weight-wise in particular. But reading through your recipe has made me hungry again! Though I think it would take a slow guy like me forever to get those ingredients and then cook them. It takes me 6 days to put together a kitchen island that the instructions say can be done in an hour. But thank you for the hunger. It makes me feel alive! LOL.

    • Aw thank you so much! Haha it really is an easy recipe I promise! Hugs and love xox

  4. hmmmm delicious, dear friend and I love also spinach (to get some forearm muscles like popeye LOL) – easy recipe – I will try out – thanks dear friend and a happy time to you.

    • Thanks friend! I hope you love it!! It was definitely a treat. Hugs and love xox

  5. Hiya! I love the look of this pasta. The pictures are STUNNING! As an aside though, a few months back I had commented on one of your posts about recovery and sharing a bit about my experience with mental health. It’s not something I wrote about on my blog explicitly before and you had encouraged me then to share my experience.

    So I did! And you’re quite the inspiration in that regard. Earlier, I had written about mental health, but privately. Now, I wrote something about depression, albeit not directly (a poem). I do credit my newfound bravado to your example and I would dearly love for you to have a read if you find the time.

    Yours is a great light, you’ve made a difference in my life. Thanks!

    Another aside, you really do make veggies look phenomenal! Haha.

    • Thank you so much! Oh that’s so great that you shared your story. I look forward to reading it! Hugs and love xox

  6. Thank you for this! I really hate tomatoes & always try to find tomato-free pasta recipes that AREN’T alfredo for my Italian husband!

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