red pepper pasta

This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious! The perfect meal to add to your family rotation dinners!

Creamy Roasted Red Pepper Pasta

/ 250 milliliters cup Heavy/Double Cream,

tbsp Butter

White Onion, diced

Garlic,

tbsp Fresh Parsley,

tsp Smoked Paprika

Salt & Black Pepper,

Chilli Flakes, to preference (optional)

Oil,

Pop your pasta in salted boiling water and cook until al dente.

Meanwhile, melt butter in a pan over medium heat and fry your onions until they soften. Add garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.

Pour back into the pan and keep on a simmer. Add in cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.

Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!

This Vegan Pistachio Romesco Pasta is made with mostly pantry ingredients, bursts with flavor, and comes together in 15 minutes!

Vegan Pistachio Romesco Pasta

oz long cut pasta (gluten-free if needed) (such

12 oz jar fire roasted red peppers (drained)

14.5 oz can fire roasted diced tomatoes

pistachios ((raw

olive oil

tbsp red wine vinegar

parsley

garlic (peeled)

tsp smoked paprika

sea salt

cayenne pepper

Pasta

Make pasta according to package directions.

While pasta is cooking, make your romesco sauce! Place all other ingredients in the bowl of a food processor and process 1-2 minutes until well-combined.

Toss cooked pasta with the sauce until well-distributed. Serve immediately, topping with more parsley and vegan parmesan if desired.

Weeknights shouldn&#39;t mean sacrificing taste or nutrition. This vibrant vegan red pepper pasta is packed with vitamins from the peppers and protein from the cashews, making it a satisfying and guilt-free meal.

Creamy Vegan Red Pepper Pasta

pasta

soaked cashews

red bell pepper

garlic

water

salt

yeast

butter

tbsp cornflour

¼ tsp black pepper

Place the pasta into a pot and cook it per the packet instructions while you prepare the sauce.

Add the soaked cashews, roasted red bell peppers, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth &amp; creamy.

Heat a pot over low-medium heat, and add the vegan butter. Once it's melted, add the cornflour and cook for about 3-5 minutes, until it has darkened a little.

Slowly add your blended cream mixture to the butter &amp; flour, whisking as you go.

Add the black pepper and continue to whisk as the cream comes to a simmer. Cook for around 3-5 minutes, until the sauce has thickened, then remove from the heat.

Serve with your cooked pasta.

Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta.

Creamy Garlic Roasted Red Pepper Pasta

red bell peppers

almond milk (I prefer Almond Breeze

(a few thin slices of shallot or onion, if you want)

ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.

MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.

ZUCCHINI NOODLES: Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil and onion &#8211; sauté for a minute or two until the onion is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, sprinkle with salt and add the sauce and cook just until the sauce is heated. When in doubt, my leaning is to undercook these!

SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.

Oh. My. Hell. Just when I needed a fresh idea for dinner, I receive this little gem in my email! Yep...I'll be making this tomorrow night to go with my leftover hemp seed chicken bites! I'm going to add some Israeli Feta to it too. I get that a Kowalski's, and it's a little slice of heaven! Talk about small house problems...some of my pantry items are in my bathroom!

OH heavens...that creamy tomato sauce looks like the height of creaminess...Totally adding this to the meal plan next week :D  Look forward to all the yummy recipes coming our way featuring Almond Breeze.  Personal fan here!

This roasted red pepper pasta combines a homemade savory-sweet, smoky, creamy red pepper pasta sauce with your noodles of choice for a simple, flavor-packed, comforting, easily adjustable meat-free meal in 30 minutes!

Roasted Red Pepper Pasta

red onion

unsweetened plant-based milk ((see notes))

cashew butter ((see notes))

½-¾ tsp sea salt (or

paprika

½ tsp smoked paprika

onion powder

oregano

cornstarch

Black pepper (to taste)

Red pepper flakes (to taste (optional))

herbs (to garnish)

You can watch the video in the post for visual instructions.First, preheat the oven to 375° F/190° C, line a large baking dish with parchment paper, and prepare the veggies by slicing the peppers into strips, quartering the onion, and peeling the garlic cloves.

Transfer the veggies to the baking sheet, optionally drizzle or brush lightly with olive oil, then roast them in the oven for 15-20 minutes (until tender and lightly browned).If you want extra smoky flavor, broil the veggies for a few minutes at the end.

Meanwhile, cook the pasta al dente (this means cooking it for 1-2 minutes less than the package directions state), then drain the liquid.

Add the roasted vegetables and remaining sauce ingredients (dairy-free milk, cashew butter, seasonings, nutritional yeast, and cornstarch) to a blender and process until smooth and creamy.A food processor will also work, but won’t blend it as velvety smooth.

Transfer the sauce to a large skillet/saucepan over medium heat, and simmer for about a minute, stirring constantly, until thickened (cornstarch requires heat activation).

Finally, taste and adjust the seasoning if required, stir the pasta into the sauce, then serve into bowls and optionally garnish with fresh herbs (like fresh basil or parsley). Enjoy!

A great recipe that offers lots of flexibility in adding protein (beans) or veg (spinach etc.).

Oh. Em. Gee! How delicious!! I made the recipe tonight and my family LOVED it. We used Banza spiral pasta since we needed to keep it gf. I added sautéed mushrooms, red pepper flakes, and basil. This is a keeper! Thank you, Ela!!

I made this pasta earlier today, My family just devoured it. packed of flavors, so rich and creamy. I used peanut butter instead of cashews because of s cashew allergy, it was so deliciously good. definitely a keeper. thanks for sharing such an amazing recipe.

I never comment on recipes but this one blew my mind... I did not expect to enjoy this as much as I did! I tossed in a couple handfuls of spinach for extra veggies and I am already planning for the next time I make this! Thank you for this.

I absolutely love this recipe! It's quick and super tasty. I love the cashew butter so I double the amount of it and it comes out super rich. 
Thank you for this amazing recipe!
Greetings from Greece.

A tasty and very creamy sauce - my vegan daughter and friend enjoyed it. Mine ended up tasting too strongly of nutritional yeast and cashew butter (maybe I took the “heaping” part of the directions a little too far) so I added a can of tomato sauce and some basil and that made a good difference. It definitely did not need corn starch to thicken; in fact, I had to thin it with a bit of water. Next time I will take the yeast down to just 3TB and the cashew butter to 1TB but I”ll probably keep the tomato sauce and basil in there; it gave a nice flavor. Thanks for the recipe!

https://content.jwplatform.com/videos/sO09XKYb.mp4

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Top 5 red pepper pasta recipes from across the web

The most viewed red pepper pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Roasted Red Pepper Pasta

Vegan Pistachio Romesco Pasta

Creamy Vegan Red Pepper Pasta

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Roasted Red Pepper Pasta

The most viewed red pepper pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine