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Roasted Bell Pepper Pasta Sauce | Vegan & low FODMAP

This yummy vegan and low FODMAP pasta sauce is super easy to make and can even be enjoyed as a delicious soup as it is.

Because the all measurements are low FODMAP portions, you can eat the whole recipe in one go. But it might be sufficient for two plates of pasta as well.

Ingredients (for 1-2 portions)

  • 2 red bell peppers

  • 42g tinned lentils, rinsed

  • 8 olives

  • 1 tbs olive oil

  • 92g tomatos (tinned)

  • 20g spring onions (dark green parts), minced

  • 1tsp smoked paprika powder (make sure it's without garlic or onion)

  • 1tsp salt

  • A pinch of black pepper



  1. Cut the bell peppers into quarters, coat them with a little bit of olive oil and roast them in the oven by 220°C until they soften and turn slightly brown.

  2. Let the bell peppers cool down a bit and blend them together with the lentils, olives and olive oil.

  3. Add the canned tomatoes, the blended bell pepper mix, spring onions and spices to a pot and bring the sauce to a boil.

  4. Serve together with a low FODMAP portion of gluten-free pasta or eat as a soup with low FODMAP bread on the side.

  5. Enjoy!


Check out more vegan recipes here:

And have a look at my Sightseeing x Vegan Food Guides for Kyoto (Japan) here:

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