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A bowl of vegan roasted red pepper pasta topped with chopped fresh herbs.

Vegan Roasted Red Pepper Pasta

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

Description

Enjoy this creamy red pepper sauce with any pasta for a quick dinner that’s sure to be a family favourite.


Ingredients

  • 16 oz. uncooked pasta, any shape such as rotini, penne, bowls or fusilli
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 2 large shallots, chopped (approx. 1/3 cup )
  • 3 large cloves of garlic, minced (approx. 2 tbsp)
  • 1/4 tsp red pepper flakes
  • salt and pepper, to taste
  • 16 oz. jar roasted red peppers packed in water, drained
  • ½ cup cannellini beans (white kidney beans), drained and rinsed (115 g)
  • ¼ cup nutritional yeast (25 g)
  • 1 ¼ cups unsweetened non-dairy milk (295 mL)
  • ¼ cup chopped fresh parsley or basil (5 g)

Instructions

  1. Cook Pasta: Bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook according to package directions until al dente.
  2. Saute Garlic & Shallot: While the pasta cooks, add the olive oil to a skillet over medium-low heat. Once hot, add shallots, garlic and season with salt and pepper. Cook until softened, about 4-5 minutes. 
  3. Blend Sauce: Transfer the shallots and garlic to a blender. Add the roasted red peppers, cannellini beans, nutritional yeast and almond milk. Blend until smooth. Season with salt and pepper to taste.
  4. Mix Pasta and Sauce: Drain the pasta then return to the pot. Pour the roasted red pepper sauce into the pot and toss with pasta until well combined.
  5. Add Herbs: Add the parsley or basil into the pot and stir to incorporate.
  6. Serve: Serve with another sprinkle of fresh herbs and extra nutritional yeast or dairy-free parmesan cheese.

Notes

Find instructions for how to make roasted red peppers here. If you’re making homemade roasted red peppers, use 3 small or 2 large red bell peppers.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 546
  • Fat: 8 g
  • Carbohydrates: 101 g
  • Fiber: 15 g
  • Protein: 24 g

Keywords: roasted red pepper pasta, vegan roasted red pepper pasta