Dinner + Easy Healthy Recipes + Health & Lifestyle + Lifestyle + Lunch + Lunch/Dinner + Nutritious Foods + Vegan + Vegetarian

10 Minute Napoletana Pasta

10 August 2021
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This pasta dish is truly delightful. Roasting the capsicums and tomatoes adds a beautiful richness to the sauce. With only 10 minutes of prep time, this quick meal is sure to be on high rotation. For an extra creamy option, you can replace the coconut cream with ricotta. Buon appetito!

Serves: 3-4


  • 3 red capsicums, sliced into chunks
  • 16 baby vine ripened tomatoes, or 1 punnet cherry tomatoes
  • 1 brown onion, peeled & sliced into chunks
  • 3 garlic cloves, peeled
  • 3 tbsp extra virgin olive oil
  • 3 sprigs thyme, leaves picked
  • 250g (8.8oz) pasta of choice, we used pulse pasta
  • 1 400ml tin coconut cream, cream only, not liquid

To serve

  • 2 tbsp nutritional yeast flakes, or shaved parmesan
  • 1 tsp chilli flakes, optional
  • 1/8 bunch basil, leaves picked



  1. Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.
  2. Spread the capsicum chunks, tomatoes, onion and garlic across the baking tray. Drizzle the extra virgin olive oil over the top and season generously with sea salt and black pepper. Sprinkle the thyme leaves over the top.
  3. Bake in the preheated oven for 25 minutes.
  4. Whilst the vegetables are cooking, prepare your pasta of choice as per the packet instructions.
  5. Once the vegetables are cooked, remove the tray from the oven. Transfer to a blender or food processer. Add the coconut cream and blend until smooth. Season to taste with sea salt and black pepper.
  6. Toss the Napoletana sauce through the cooked pasta. Divide between serving plates. Garnish with nutritional yeast flakes or parmesan cheese, chilli flakes and picked basil leaves.

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