Cilantro and Roasted Pepper Penne

A simple dinner, loaded with flavor and made from mostly fresh ingredients.  Perfect for a weeknight with few ingredients on hand, this Chickapea pasta recipe is nutritious and delicious. It is a gluten-free, nut-free and vegan recipe high in protein and suitable for even the most beginner cook.

Cilantro and Roasted Pepper Penne

  • Prep Time:  10 minutes
  • Cook Time: 30 minutes
  • Total Time:  40 minutes
  • Course: Dinner
  • Cuisine: Canadian
  • Servings:  3


  • 1 Package Chickapea Penne
  • 2 Tbsp salt, (for cooking pasta)
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 Tbsp avocado oil
  • ½ tsp salt
  • 1 tsp garlic powder
  • ½ cup Vegan, Gluten-free Italian dressing, or more to taste
  • ½ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • 1 avocado, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tsp chipotle chili powder
  • Black pepper to taste
  • Finishing salt to taste


  1. Preheat the oven to 400°F
  2. In a medium bowl mix chopped peppers with 2 Tbsp avocado oil, ½ tsp salt, and 1 tsp garlic powder
  3. Transfer the peppers to a lined baking tray and roast for 30-35 minutes or until they are soft and begin to brown
  4. Meanwhile, Prepare Chickapea Penne to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
  5. Drain the pasta and rinse with warm water
  6. Add the pasta back into the pot
  7. Mix in Italian dressing, lemon juice and lime juice
  8. Add the roasted peppers to the pot and stir to combine
  9. Plate desired portions of the pepper and pasta mixture
  10. Top each serving with a generous amount of cilantro, avocado and chipotle chili powder
  11. Sprinkle with a pinch of black pepper and finishing salt
  12. Enjoy!

Recipe Notes:

  • Not all store-bought Italian dressings are vegan and gluten free. For this recipe, Kraft dressing was used
  • This recipe can be served warm or at room temperature
  • Avocado oil was used for roasting the peppers because of its high smoke point and neutral flavour