Calling all pasta lovers! I’ve recently made this really creamy and satisfying pasta dish. This Vegan Roasted Red Pepper Pasta recipe requires really simple ingredients that you can easily have access to no matter where you are in the world.
You can whip up the sauce and enjoy it with whatever kind of pasta you’d like. I enjoyed mine with some linguine pasta. Check out the full recipe below!
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ROASTED RED PEPPER PASTA
Good for 2-3 servings
INGREDIENTS
250g dry linguini or pasta of choice
2 large red bell peppers 3 cloves garlic
1/2 red onion
1/2 tbsp olive oil
1 cup unsweetened almond or any non-dairy milkÂ
1 tbsp olive oil
2 tbsp unsweetened and unsalted cashew butter or tahini (feel free to use any nut butter)
2 tbsp nutritional yeast, optional
1 1/2 tsp salt, plus more to tasteÂ
STEPS
- Heat the oven to 350F.
- Slice the bell peppers into halves. Remove the pits and seeds. Roughly chop the red onion and peel the garlic cloves. Place the peppers on a baking tray along with the garlic and onion.
- Sprinkle the bell peppers, onions, and garlic, with a little olive oil. Bake for 25-30 minutes until until cooked through. You can peel the skin from the peppers.
- Cook the pasta until al dente (usually 2 minutes less than what’s written on the cooking instructions).
- While the pasta is cooking, place the roasted bell peppers, onion, and garlic in a blender or food processor along with the olive oil, nut butter/tahini, nutritional yeast, almond milk, and salt.
- Blend or process until smooth. Transfer into a pan and leave to simmer over low heat.
- Add in the cooked pasta and mix with the sauce until well incorporated. Feel free to season with more salt to taste.
- Finish off with some basil. Enjoy while hot!
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