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–+ servings
sauce free pasta

How to Create Sauce Free Pasta that Gets 5 Stars

This sauce free pasta simplifies dinnertime without sacrificing taste. It is super easy and so good for your gut health!
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Course Main Course
Cuisine Italian, Mediterranean
Servings 4

Equipment

Ingredients
  

  • 16 oz reginetti I used Sfoglini whole grain pasta
  • 3 tbsp olive oil extra virgin, for sauté
  • 1 large red onion thinly sliced
  • 6 cloves garlic minced
  • 4 colored bell peppers roasted and sliced
  • 1 bunch kale roughly chopped (or 10 oz baby kale prewashed)
  • 3 tbsp fresh basil chopped
  • 1/3 cup pine nuts
  • 1/3 cup fig diced into small bits
  • 1 cup feta crumbled into small pieces
  • Mediterranean sea salt to taste
  • ground pepper to taste
  • 4 tsp balsamic vinegar drizzle 1 tsp per plated pasta
  • 6 tsp olive oil drizzle 1 1/2 tsp per plated pasta

Instructions
 

Roast the Bell Peppers

  • Preheat the oven to 400 degree Fahrenheit.
  • Wash the bell peppers.
    4 colored bell peppers
  • On a cutting board, halve the peppers lengthwise. Remove the stem and seeds inside. Rinse again. 
  • Place the bell peppers inside facing up (skin side facing down) on a baking sheet covered in aluminum foil. 
  • Bake for 25-28 minutes.
  • After 25-28 minutes remove the peppers from the oven.
  • Voila! You have just made homemade roasted bell peppers.

Make the Pasta

  • In a large pot filled with water, cook pasta according to package directions.
    16 oz reginetti

Sauté the Vegetables

  • In a large wok or skillet, add 2 tbsp of olive oil.
    3 tbsp olive oil
  • Add the onion, sauté for 2 minutes.
    1 large red onion
  • Add the garlic, sauté for another 2 minutes.
    6 cloves garlic
  • Add the roasted bell peppers. Sauté for 3 minutes.
  • Add another tbsp of olive oil. Add the kale, sauté for 3-4 minutes.
    1 bunch kale
  • Fold in the fig and pine nuts. Sauté for another 1-2 minutes.
    1/3 cup pine nuts, 1/3 cup fig
  • Add salt and pepper to taste.
    Mediterranean sea salt, ground pepper
  • Remove from heat. Add the basil and feta (optional). Stir gently to combine.
    3 tbsp fresh basil, 1 cup feta

Serve

  • On a plate, add a heaping serving of reginetti pasta. Spoon vegetable medley over pasta. Drizzle with 1 1/2 tsp olive oil and 1 tsp balsamic vinegar. Enjoy!
    6 tsp olive oil, 4 tsp balsamic vinegar
Keywords easy pasta sauce, healthy pasta sauce alternatives, pasta sauce ideas, sauce free pasta, sugar free pasta sauce, tomato free pasta sauce, tomato free sauce
Tried this recipe?Let us know how it was!