Vegan Roasted Red Pepper Pasta


Pasta / Thursday, April 26th, 2018



We are always trying new ways to make pasta. It’s always a go to for a filling meal and keeps well throughout the week. we ventured out from the typical marinera sauce and wanted to try something new. David loves red peppers, raw, cooked, anyway. He wanted to try a sauce that was red pepper all the way. Here we are with a Vegan Roasted Red Pepper Pasta! Let me tell you, it was delicious.

This recipe sounds kind of difficult but in the end it really easy. Little bit of baking and a little bit of blending and thats really about it. You can use this sauce on any other pasta dish as well, including this dish and this one.

Things you will need for this Vegan Roasted Red Pepper Pasta:

  • Red Peppers
  • Shallots, chopped
  • Garlic Cloves, minced
  • Almond Milk
  • Nutritional Yeast
  • Flour
  • Linguini (or any other pasta of choice)
  • Spinach

Preheat the oven at 450ºF. Once heated, place the whole red pepper into the oven for 40 minutes.

While those baking cook pasta according to box. Remove set aside. In an oiled pan, sauté shallots and garlic until translucent. Remove, let cool, and place into blender.

Sauted Onions

Sauté spinach in an oiled pan until all parts become wilted. Add into pasta.

Remove peppers, let cool, and remove skins to the best of your ability. Scrap out seeds and inner veins. Place all into blender along with almond milk, nutritional yeast, and flour. Blend until smooth. Add in more flour as desired to achieve a more thicker texture.

Pour over pasta and mix thoroughly.

Roasted Red Pepper Pasta

Easy, Tasty, Vegan!

Simple Vegan Recipes

 

 

 

Roasted Red Pepper Pasta

Tired of your traditional marinera? Try this new twist on an old time favorite.

Course Main Course
Prep Time 15 minutes
Cook Time 50 minutes
Servings 5

Ingredients

  • 2 Red Peppers
  • 2 Shallots, Diced
  • 3 Cloves Garlic, minced
  • 1 Cup Dairy Free Milk
  • 2 TBSP Nutrional Yeast
  • 2 TBSP Flour
  • 1 16oz Linguini, cooked
  • 1 Cup Spinach
  • EVOO

Instructions

  1. Preheat the oven at 450ºF. Once heated, place the whole red pepper into the oven for 40 minutes.

  2. sauté shallots and garlic until translucent in an oiled pan. Remove, let cool, and place into blender.


  3. Sauté spinach in an oiled pan until all parts become wilted. Add into pasta.

  4. Remove peppers from oven, let cool, and remove skins to the best of your ability. Scrap out seeds and inner veins. Place all into blender along with almond milk, nutritional yeast, and flour. Blend until smooth. Add in more flour as desired to achieve a more thicker texture.

  5. Pour over pasta and mix thoroughly.

RoastedRedPepperPasta

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