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Bowl of Roasted Red Pepper Pasta

The BEST Creamy Roasted Red Pepper Pasta

MN Veg Head
The BEST Creamy Roasted Red Pepper Pasta is just 20 minutes away and involves very little prep work, a blender, and some noodle boiling. That's it! Quick sauté some cherry tomatoes for an optional topping if you'd like, but totally not necessary.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American, Healthy, Italian, Pasta, Vegan
Servings 6 Servings
Calories 323 kcal

Ingredients
  

  • 12 Ounces Pasta of Choice
  • 1 tablespoon Olive Oil
  • 4 Garlic Cloves Minced
  • 1 Small Shallot Minced
  • 2 Whole Roasted Red Peppers From a jar
  • 1 Cup Vegetable Broth Or, 1 teaspoon no-chicken bouillon + 1 cup water
  • 1 Cup Cashews
  • ½ Cup Coconut Milk From a can
  • 2 tablespoon Nutritional Yeast
  • 1 tablespoon Tomato Paste
  • ½ teaspoon Sea Salt

Blistered Cherry Tomatoes (Optional)

  • 1 tablespoon Olive Oil
  • 1 Pint Cherry Tomatoes
  • ¼ teaspoon Sea Salt

Instructions
 

  • Cook pasta according to package
  • Sauté garlic and shallot in olive oil over medium heat for 2-3 minutes
  • Add garlic, shallot, roasted red peppers, broth, cashews, coconut milk, nutritional yeast, tomato paste, and salt to a blender and blend on high for 1-2 minutes, or until creamy
  • Drain noodles and add back to the pan along with the creamy pasta sauce. Heat over medium heat until hot. Top with blistered cherry tomatoes (optional) and almond parmesan (see above in post for recipe).

Blistered Cherry Tomatoes

  • Heat olive oil over medium-high heat in large enough skillet so there's enough room for space around each tomato
  • Add tomatoes and quickly toss to coat in olive oil. Cook for 2-3 minutes without stirring. Stir and cook for another 2 minutes. Remove from heat and sprinkle with sea salt

Nutrition

Calories: 323kcalCarbohydrates: 32gProtein: 10gFat: 19gSaturated Fat: 6gSodium: 496mgPotassium: 497mgFiber: 4gSugar: 4gVitamin A: 490IUVitamin C: 25mgCalcium: 33mgIron: 4mg
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