Vegan Roasted Red Pepper Pasta
Ingredients
The pasta
-
12
ounces
gluten-free linguini or spaghetti noodles
The sauce
-
2
pieces
red bell peppers
-
2-3
Tbsp
olive oil
-
2
medium
shallots (finely chopped)
-
4
cloves
garlic (finely chopped)
-
1½
cups
Unsweetened Original Almond Breeze Almond Milk
-
2
Tbsp
nutritional yeast
-
1½
Tbsp
cornstarch or arrowroot powder
-
1
pinch
red pepper flake (optional)
-
Sea salt and ground black pepper
to taste
For serving
-
optional Vegan parmesan cheese
-
finely chopped fresh parsley or basil
Instructions
- Preheat the oven to 500°F (260°C) and roast the red peppers on a baking sheet until charred, about 25-30 minutes.
- Cover the roasted peppers with foil for 10 minutes to steam, then peel away the charred skin, seeds, and stems.
- Cook the pasta according to package instructions, drain, and toss with a bit of olive oil.
- In a skillet over medium heat, sauté the shallot and garlic in olive oil until golden brown, about 4-5 minutes. Season with salt and pepper.
- Transfer the sautéed shallot and garlic to a blender with the roasted peppers, almond milk, red pepper flake, nutritional yeast, and cornstarch. Blend until smooth.
- Return the blended sauce to the skillet over medium heat to thicken, simmering until it reaches the desired consistency.
- Add the cooked noodles to the sauce, tossing to coat with additional olive oil, salt, and pepper as needed.
- Serve topped with vegan parmesan, red pepper flake, and fresh herbs.
Nutrition Facts (estimated)
Servings
4
Calories
487
Total fat
14g
Total carbohydrates
75g
Total protein
14g
Sodium
365mg
Cholesterol
0mg
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