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Red Pepper Linguine

Serves: 2

Ready in: 15 to 30 mins

Freezes Well

Looking for quick and easy recipes that you can cook in batches, or freeze to enjoy when you're short on time? This red pepper linguine fits the bill. You can make up the red pepper sauce and freeze it, ready for when you want to cook the dish. This recipe serves two, but it also great for batch cooking if you want to prepare dinner for several days in advance.

Red Pepper Linguine Recipe: Veggie


2 roasted red peppers
3 tbsp The Groovy Food Company Organic Virgin Coconut Oil infused with Chilli and Garlic (available at Tesco)
100g walnuts, toasted, plus extra, to serve
200g linguine or spaghetti
vegetarian-friendly Parmesan-style cheese (or a vegan alternative) grated, to serve
parsley, finely chopped, to garnish


  • Blitz the roasted red pepper with The Groovy Food Company Organic Virgin Coconut Oil infused with Chilli and Garlic and walnuts in a food processor. Season well and set aside.
  • Bring a pan of salted water to the boil, add the pasta and cook for one minute less than the packet instructions. Drain, reserving a ladleful of cooking water.
  • Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through.
  • Tip the pasta into a bowl and top with the cheese, chopped toasted walnuts and parsley. Season with salt and pepper and serve.
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