There's nothing like a bowl of piping hot, tasty and comforting pasta for dinner, and these two recipes are sure to tantalize your taste buds! Both are vegan and gluten-free and are made from only a few simple ingredients, so they're perfect for a busy weeknight.
Kruspersille: Pasta with Grilled Red Peppers

This red pepper pasta recipe from Kruspersille combines the smoky taste of grilled red peppers with a creamy, rich coating of vegan parmesan. It's the perfect light meal for summer nights.
Ingredients:
- 1/2 cup dry gluten-free pasta
- 1 red pepper, grilled and sliced
- 2 cloves garlic, minced
- 2 tablespoons vegan parmesan
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
- Bring a pot of salted water to a boil over high heat. Add the pasta and cook for 8-10 minutes, or until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, or until fragrant.
- Add the grilled red pepper slices and cook for 1-2 minutes, or until hot.
- Add the cooked pasta, oregano, red pepper flakes, and vegan parmesan. Stir to combine and reduce heat to low.
- Cook, stirring occasionally, for another 2-3 minutes, or until the pasta is heated through and coated in the parmesan and oil.
- Season with salt and pepper to taste, then serve and enjoy.
6-ingredient Sundried Tomato Pasta

This sundried tomato pasta from Minimalist Baker is the perfect quick meal, taking just 20 minutes to make with just 6 ingredients. Bursting with flavor and packed with protein, it's sure to be a hit with everyone at the dinner table.
Ingredients:
- 1/2 cup dry gluten-free pasta
- 1/4 cup sundried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegan pesto
- 1/4 cup cooked chickpeas
- Salt and pepper to taste
Instructions:
- Bring a pot of salted water to a boil over high heat. Add the pasta and cook for 8-10 minutes, or until al dente.
- Meanwhile, heat the vegan pesto in a large skillet over medium heat. Add the garlic and sundried tomatoes and sauté for 1-2 minutes, or until fragrant.
- Add the cooked pasta to the skillet and stir to combine.</
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