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Vegan Moroccan Roasted Red Pepper Pasta served with fresh basil and light drizzle of olive oil. This easy dinner recipe can be made in under 30 minutes!

Taktouka Linguine

Easy Roasted Red Pepper Pasta served with fresh basil and light drizzle of olive oil

Course Main Course
Cuisine Moroccan, Moroccan-Inspired
Keyword Linguine, Moroccan, Pasta, Red Peppers, Roasted, Taktouka
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Author Idriss


  • 450 grams linguine
  • 2 sweet red bell peppers

Tomato Sauce

  • 2 cups diced tomatoes
  • olive oil
  • 1 onion
  • 2 garlic cloves
  • 1/2 cup broth (vegetable or chicken)

Spice Blend

  • 1/2 tsp ground cumin
  • 1/2 tsp chili flakes
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cardamom


  1. Wash and dry red peppers (2) & preheat oven to 400F.

    Line baking tray with aluminum foil, brush with olive oil and cook red peppers for 30 minutes on the middle tray of a preheated oven. Bake until the red peppers are slightly burnt (see photo for reference).

    Start cooking your tomato sauce & set a large pot of salted water to boil.

    Once the peppers are ready, set aside to cool until the sauce & pasta are ready.

Tomato Sauce

  1. Chop onions & mince garlic.

    Blend tomatoes.

    Prepare spice blend.

  2. Heat olive oil in a pan on medium-low.

  3. Saute onions for 5-7 minutes (past the point of translucency to having caramelized edges).

    Add garlic, crushed tomatoes (lightly blended), spice blend, & broth.

    Simmer on medium-low for 12-15 minutes, or until the sauce thickens. Half-way through the cooking of the sauce, start cooking your linguini. Remember that sauce can wait but pasta waits for no one.

    Add roughly chopped red peppers (skin on) to the tomato sauce.

    Add salt & pepper to taste.

    Strain cooked linguini and add to sauce. Stir gently and let simmer for another minute. Serve with fresh basil and a light drizzle of olive oil. enjoy