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vegan roasted red pepper pasta


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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4


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Step 1

Bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook according to package directions until al dente.

Step 2

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.

Step 3

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.

Step 4

Drain the pasta then return to the pot. Pour the roasted red pepper sauce into the pot and toss with pasta until well combined.

Step 5

Add the parsley or basil into the pot and stir to incorporate.

Step 6

Serve with another sprinkle of fresh herbs and extra nutritional yeast or dairy-free parmesan cheese.

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