Roasted red pepper pasta recipe
A delicious vegan pasta meal
- Prep Time: 5
- Cook Time: 5
- Total Time: 25
- Yield: 3 1x
Ingredients
Scale
- 3 red bell peppers, cut in stripes
- 2 onions, cut in stripes
- 3 cloves of garlic
- 3/4 cup cashews
- 3 tablespoons nutritional yeast
- 1 cup clean, unsweetened almond or soy milk
- 3/4 teaspoon salt
- 1 teaspoon smoked paprika powder
- red pepper flakes, to taste
- fresh basil, garden cress or parsley (optional)
- 14 oz./400 grams al dente cooked whole grain pasta
Instructions
- Preheat the oven to 370 °F/190°C.
- Place red bell pepper stripes, onion and garlic on a baking sheet lined with parchment paper and bake for 15 minutes.
- Get the vegetables out of the oven and place them in a food processor together with the cashews and nutritional yeast, smoked paprika powder, red pepper flakes and salt.
- Process until smooth.
- Add plant milk and process again.
- Pour the red bell pepper sauce into a large pot, skillet or Thermomix. Cook it over medium high heat for a couple of minutes.
- Stir in the al dente cooked whole grain pasta (drain the pasta thoroughly), heat and serve immediately. You can also serve the sauce separately to the pasta.
- Sprinkle with more red pepper flakes and garnish with fresh basil, garden cress or parsley.
- Enjoy!
Notes
You can vary the recipe with whole grain spaghetti or tagliatelle.
Tip for Vegetarians: Sprinkle some Greek or goat cheese over the pasta dish.
Find it online: https://leanjumpstart.com/roasted-red-pepper-pasta/