roasted 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!

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Vegan Roasted Red Pepper Pasta (GF)

(~119 g each) red bell peppers

olive oil

shallots* ((finely chopped))

garlic* ((finely chopped))

salt black pepper ((to taste))

Unsweetened Original Almond Breeze Almond Milk

yeast

cornstarch

red pepper flake ((optional // for heat))

gluten-free linguini or spaghetti noodles ((or other noodle of choice))

Vegan parmesan cheese

parsley

Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.

Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.

While the red peppers are roasting, bring a large skillet over medium heat and sauté shallot and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.

Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.

Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.

Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.

Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

https://www.youtube.com/watch?v=1y28NG88D5g

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Full Recipe: https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/
 
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Vegan Roasted Red Pepper Pasta (GF) | Minimalist Baker Recipes

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Creamy Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta (GF)

Top 2 roasted pepper pasta recipes from across the web

The most viewed roasted 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 Roasted Red Pepper Pasta (GF)

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