Vegan Roasted Red Pepper Pasta
Enjoy this creamy red pepper sauce with any pasta for a quick dinner that's sure to be a family favourite.
Servings: 4 servings
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
- 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.
- 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.
- 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.
- 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.
- Add Herbs: Add the parsley or basil into the pot and stir to incorporate.
- Serve: Serve with another sprinkle of fresh herbs and extra nutritional yeast or dairy-free parmesan cheese.
Video
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: 1/4 of recipe | Calories: 546kcal | Carbohydrates: 101g | Protein: 24g | Fat: 8g | Fiber: 15g