Roasted Red Pepper Pasta
This roasted red pepper pasta features a savory-sweet, smoky, and creamy sauce, combined with your choice of noodles for a comforting and flavor-packed meal ready in about 30 minutes. It's easily adjustable and a delicious meat-free option.
Instructions
- 1
Preheat the oven to 190° C. Line a large baking dish with parchment paper. Prepare the veggies by slicing the bell peppers (2 red) into strips, quartering the red onion (1 small), and peeling the [4-5 small cloves of garlic].
- 2
Transfer the veggies to the baking sheet, optionally drizzle lightly with [olive oil] (not in ingredients, assuming minimal or optional usage), then roast them in the oven for 15-20 minutes until tender and lightly browned. For extra smoky flavor, broil for a few minutes at the end.
- 3
Meanwhile, cook the dry pasta of choice (7 oz) al dente (1-2 minutes less than package directions), then drain the liquid.
- 4
Add the roasted vegetables and remaining sauce ingredients: unsweetened plant-based milk (1 cup), tbsp cashew butter (2 heaped), nutritional yeast (4 tbsp), sea salt (0.625 tsp), paprika (1 tsp), smoked paprika (0.5 tsp), onion powder (1 tsp), oregano (1 tsp), cornstarch (0.5 tbsp), [black pepper], and [red pepper flakes] to a blender. Process until smooth and creamy. A food processor can be used but may not be as smooth.
- 5
Transfer the sauce to a large skillet/saucepan over medium heat. Simmer for about minute (1), stirring constantly, until thickened (cornstarch requires heat activation).
- 6
Taste and adjust seasoning if needed. Stir the dry pasta of choice (7 oz) into the sauce. Serve into bowls and optionally garnish with [fresh herbs]. Enjoy!
Nutrition Facts
Per portion