VEGAN ROASTED RED PEPPER PASTA
This vegan roasted red pepper pasta is super easy to make and it’s SO comforting! The sauce is packed with flavor and it’s incredibly creamy. I love serving it with fettuccine and sprinkle it with fresh parsley and red pepper flakes. BIG yum!!
I can’t believe that I used to hate bell pepper! When I was a kid, I even told people I’d be allergic to them, just so I didn’t have to eat them. Haha! Crazy me, I know! It’s so weird how your taste buds can change over time. Today, I absolutely LOVE red bell pepper and we eat them all the time. Either raw with hummus, grilled with zucchini and potatoes, or in a salad.
Vegan Red Bell Pepper Pasta
This vegan red bell pepper pasta is super easy to make and it's SO comforting! The sauce is packed with flavor and it's incredibly creamy. I love serving it with fettuccine and sprinkle it with fresh parsley and red pepper flakes
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Calories 463 kcal
Ingredients
For the creamy red bell pepper sauce:
2 red bell peppers
1 red onion
2 cloves of garlic
1/2 cup cashews
1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
2 tablespoons nutritional yeast
1/2 teaspoon salt
black pepper, to taste
red pepper flakes, to taste
1/2 teaspoon smoked paprika powder
Additional ingredients:
9 oz fettuccine
chopped fresh parsley, to serve
Instructions
Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
In the meantime, cook the fettuccine according to the instructions on the package. Set aside.
Get the bell pepper, the onion, and the garlic out of the oven and place them in a high speed blender together with the remaining ingredients and process until smooth.
Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked fettuccine and serve immediately. Sprinkle with fresh chopped parsley and more red pepper flakes if you like. Enjoy!