This recipe is a wonderfully simple little dish that is bursting with flavour and packs in plenty of veggies too!
I created this recipe when I was struggling to decide what to eat one dinner time. It’s the perfect compromise between Italian and southern, fusing the juiciness of the tomatoes and herbs with the sweet zing of bbq sauce.
If you’re growing tired of your classic marinara pasta and fancy a change, this one’s for you.
Smoky, salty, full of flavour
This BBQ pasta recipe uses sweet tinned tomatoes (or passata) as the base, giving it the same juiciness and vibrancy as your usual marinara sauce. Try to use organic tinned tomatoes if you can as they’ll be richer and sweeter in flavour.
Miso paste and tamari are added for a touch of saltiness and a bit of that umami flavour (not just saved for Asian dishes!). The smokiness comes from smoked paprika, which quite possibly is my favourite spice of all time for its incredible versatility. If you have liquid smoke to hand, I recommend adding a dab of that also for extra depth and smokiness. However, it’s definitely not essential – I typically make this recipe without.
Garlic powder and dried oregano help to fill out the body of the sauce, giving it elements of that rustic Italian taste. Finally, add a splash of Worcester sauce and smidge of coconut sugar for ultimate sweetness and zing.
You can use any vegetables you like with this recipe. I like to use peppers and mushrooms. You could also throw in some young jackfruit or oyster mushrooms for a meatier texture (see notes below the recipe).
Smoky Vegan BBQ Pasta Recipe
- 2 peppers of choice, cut into strips (I used red and green. Frozen mixed peppers work great too.)
- Handful sliced chestnut mushrooms (optional)
- 2 cans chopped tomatoes or passata
- 2 tbsp oregano
- Pinch garlic powder
- 1 tbsp miso paste*
- 2 tbsp tamari
- 3 tbsp vegan Worcester sauce (this one* is my favourite)
- 1-2 tsp smoked paprika
- 2-3 tbsp coconut sugar* (or sweetener of choice)
- Black pepper
- Around 300g dried pasta of choice (I used penne).
- Cook the pasta according to the packet instructions.
- Sautee the sliced peppers and mushrooms in a wok or pot in a splash of water. Alternatively you can also grill or roast the veggies which will give a lovely charred taste – just spread them on a lined baking tray and season with salt and pepper.
- If using tinned tomatoes, blend them in a blender to get a smooth consistency. You can choose to leave them as they are if you prefer a chunkier sauce.
- When the vegetables are softened, add in all of the other ingredients. Stir together, bring to a boil, then lower the heat and simmer for around 10-15 minutes or until veggies are cooked through.
- When cooked, drain the pasta and stir into the sauce, ensuring it is completely covered.
- Serve and garnish with a handful of fresh rocket, or even vegan bacon bits! (See notes below.)
- Liquid smoke* makes a great addition to this dish if you have any – just add a couple of drops whilst everything is cooking.
- For a meaty texture, stir in a can of young jackfruit when sauteeing the veggies, or use oyster mushrooms instead of chestnut ones. Let everything simmer for a while so that the jackfruit/mushrooms can soak up all the sauce, then use a knife and fork to gently break them apart so that it resembles meat.
- Oak-smoked salt* is a lovely seasoning to sprinkle over at the end, and will really add to the smoky flavour. I have some in my pantry at all times.
- Bacon bits would make a fantastic topping if you enjoy that smoky bacon flavour. Many brands, including PBMG, La Rochelle, Schwartz and McCormick’s are actually vegan! Alternatively you can also make your own.
What do you guys think of these smoky BBQ pasta recipe? Will you be making it?
Let me know in the comments below!
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