Vegan roasted red pepper pasta with onion, garlic and spices
This Vegan Roasted Red Pepper Pasta features creamy roasted red peppers blended with sautéed onions and garlic for a flavorful, comforting dish. It's easy to prepare and perfect for a satisfying meal.
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!
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!
Vegan roasted red pepper pasta with onion, garlic and spices FAQ:
Roast the red peppers in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until the skins are charred and the peppers are tender.
The recipe specifically uses whole-wheat pasta, but you can substitute with any pasta of your choice, such as gluten-free or regular pasta. Adjust cooking times as needed.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
Yes, you can substitute almond milk with other plant-based milks, such as soy or oat milk, depending on your dietary preferences.
If the sauce is too thick, thin it out by adding some of the reserved pasta water, a little at a time, until you reach your desired consistency.
Cooking 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.
Nutrition Facts
4 ServingsCalories 180kcal
Protein 7g
Carbohydrates 36g
Fiber 6g
Sugar 4.33g
Fat 10g
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