• 3 assorted organic red, orange, yellow bell peppers, deseeded and chopped
  • 1 cup of organic grape or cherry or roma or on the vine tomatoes, chopped
  • 1 cup of sliced brown, shiitake, portobello or wild mushrooms of your choice
  • ½ cup of fresh basil, chopped
  • 4 cloves of garlic
  • 4 tbsp of cold-pressed extra-virgin olive oil
  • 1 package of organic brown rice pasta
  • drizzle of cold-pressed extra-virgin olive oil
  • sea salt & pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Mix peppers, mushrooms and tomatoes in large mixing bowl with olive oil.  Sea salt & pepper to taste.
  3. Roast in oven for 30 mins. or until vegetables are soft.
  4. Meanwhile, cook pasta as per package directions.  Brown rice pastas tend to stick more than regular pasta, so be sure to watch and toss often.
  5. Drain and rinse pasta.
  6. Once peppers and tomatoes are roasted, you can choose to serve as a chunky sauce as is or blend the mixture in the blender for more of a sauce texture.  Sea salt & pepper to taste if needed.
  7. Add basil and garlic to the sauce and mix well.
  8. Serve on top of pasta, adding a drizzle of olive oil and enjoy!

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