Creamy Roasted Red Pepper Pasta
This healthy roasted red pepper pasta is a creamy, savory, and subtly sweet dish that's entirely vegan and gluten-free. Made with just 10 ingredients, it's a satisfying weeknight meal perfect with vegan parmesan and fresh herbs.
Instructions
- 1
Heat oven to 500 degrees F (260 C). Roast bell peppers (2 red) on a baking sheet until charred (about [25-30 minutes]). Cover in foil for minutes (10) to steam, then peel away charred skin, seeds, and stems. Set aside.
- 2
Cook gluten-free linguine (12 ounces) according to package instructions; drain, toss in a touch of [olive oil], cover with a towel, and set aside.
- 3
While peppers roast, heat a large skillet over medium heat. Sauté shallots (2) and garlic (4 cloves) in [olive oil] until golden brown and soft (about [4-5 minutes]). Season with a generous pinch of [sea salt] and [ground black pepper]. Remove from heat.
- 4
Transfer sautéed [shallots] and [garlic] to a blender with roasted [red bell peppers], almond milk (1.5 cups), red pepper flakes (1 pinch), nutritional yeast (2 tbsp), and cornstarch (1.5 tbsp). Season with desired [sea salt], [ground black pepper], and [red pepper flakes].
- 5
Blend until creamy and smooth. Taste and adjust seasonings as needed, adding more [sea salt], [ground black pepper], or [nutritional yeast] for robust flavor.
- 6
Once blended, return sauce to the skillet over medium heat to thicken. Simmer on low until desired consistency is reached.
- 7
Add [gluten-free linguine] to the thickened sauce. Before tossing, add a touch more [olive oil], [sea salt], and [ground black pepper] to the noodles for added flavor. Toss to coat.
- 8
Serve with generous amounts of [vegan parmesan cheese], [red pepper flakes], and freshly chopped [fresh parsley].
Nutrition Facts
Per portion