Roasted Red Pepper Balsamic Pasta

Who doesn’t love a delicious bowl of pasta? Not us. This recipe is not only scrumptious  but also packed with nutrients. Thanks to the lentil/chickpea pasta (such as Banza) you’ll get more than 13 grams of protein in one serving! Below we have the perfect nutrient-packed recipe for you! Go ahead and dive in! You won’t regret it. 


  • 2oz lentil/chickpea pasta, dry weight (we LOVE Banza for the protein packed punch!)
  • 1 ounce of non-dairy vegan cheese/mozzarella (can be small cubes or shredded – we love Violife)
  • 1 tbsp fresh basil, chopped
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • 3 tbsp roasted red pepper (packed in water), chopped 


  1. First, cook the pasta according to the box’s directions. Pro tip: leave a wooden spoon on the top of the pasta pot to ensure it doesn’t boil over (of course, if deemed safe with your specific kitchen tools!).
  2. While pasta is cooking, measure out the remainder of your ingredients and chop the roasted peppers.
  3. Drain the pasta, then put it back into the pot.
  4. Mix in the olive oil, balsamic vinegar and basil. Then, mix in the peppers and cheese. Can be served hot or cold! Enjoy!

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