Vegan roasted red pepper pasta with onion, garlic and spices
Indulge in the rich flavors of this Vegan Roasted Red Pepper Pasta! Made with roasted red peppers, sautéed onion and garlic, and a blend of spices, this creamy pasta dish uses almond milk and cornstarch for a velvety texture. Perfectly paired with whole-wheat pasta, it's a wholesome, plant-based meal that's both delicious and nutritious. Ready to elevate your dinner menu with this easy-to-follow recipe?
Cook time 55 min
Prep time 5 min
Ingredients:
2 red peppers2 tbsp olive oil
1 onion
4 garlic cloves
1 dash salt
1 dash black pepper
1.50 cups almond milk
1 tbsp yeast
1.50 tbsp cornstarch
1/8 tsp red pepper (spice)
12 oz whole-wheat pasta
Indulge in a creamy and flavorful Vegan Roasted Red Pepper Pasta that combines the wholesome goodness of roasted red peppers, aromatic onions and garlic, and a delightful blend of spices. This vegan dish is not only delicious but also hearty and nutritious, perfect for a satisfying meal.
Instructions:
Preheat your oven to 425°F (220°C).
- Cut the red bell peppers in half and remove the seeds and stems.
- Place them cut-side down on a baking sheet lined with parchment paper or lightly greased with a bit of olive oil.
- Roast in the preheated oven for about 20-25 minutes or until the skins are charred and the peppers are tender.
- Remove the peppers from the oven and let them cool. Once cooled, peel off the skins and set the roasted peppers aside.
- While the peppers are roasting, bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta water, and set the pasta aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 5-7 minutes, or until the onion is soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Transfer the roasted red peppers, sautéed onion, and garlic to a blender or food processor.
- Add the almond milk, nutritional yeast, cornstarch, salt, black pepper, and crushed red pepper flakes (if using).
- Blend until smooth and well combined.
- In the same skillet, pour the blended red pepper sauce and heat over medium heat.
- Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. If the sauce is too thick, thin it out with some of the reserved pasta water to reach your desired consistency.
- Add the cooked pasta to the skillet with the sauce.
- Toss well to ensure the pasta is evenly coated with the sauce.
- Adjust the seasoning with additional salt and black pepper if needed.
- Serve the vegan roasted red pepper pasta hot, garnished with fresh herbs like basil or parsley if desired.
- Enjoy your delicious and creamy vegan roasted red pepper pasta!
Tips:
- For a richer flavor, roast the red peppers until they are slightly charred before blending them into the sauce.
- Reserve a cup of pasta cooking water. If the sauce is too thick after blending, you can use the pasta water to thin it out to your desired consistency.
- Feel free to add in extra vegetables like spinach or steamed broccoli for added nutrition.
- If you want a spicier kick, increase the amount of red pepper spice or add a dash of cayenne pepper.
- Ensure the pasta is ‘al dente’ by cooking it a couple minutes less than the package directions, as it will continue to cook slightly when mixed with the sauce.
This Vegan Roasted Red Pepper Pasta is a sumptuous and healthy meal that promises to delight your taste buds. The harmonious blend of roasted red peppers, onions, garlic, and spices creates a rich and creamy sauce that perfectly coats the whole-wheat pasta. It's a fantastic choice for both weeknight dinners and special occasions. Enjoy your meal!
Nutrition per serving
4 ServingsCalories 180kcal
Protein 7g
Carbohydrates 36g
Fiber 6g
Sugar 4.33g
Fat 10g
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