Description
A vibrant and flavorful pasta dish featuring a rich roasted red pepper sauce. The sweet, smoky peppers blend perfectly with garlic and olive oil, creating a silky sauce that coats the pasta beautifully. It’s an easy yet impressive meal that’s sure to please.
Ingredients
For the Roasted Red Pepper Pasta:
- 8 oz pasta (spaghetti, penne, fusilli, or your preferred type)
- 2 large red bell peppers
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup vegetable broth (or water)
- 1/2 cup unsweetened almond milk (or your preferred plant-based milk)
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 1/2 teaspoon smoked paprika (for extra depth)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon lemon juice (for brightness)
- Fresh basil or parsley, chopped (for garnish)
Optional Add-Ins:
- 1 cup spinach or kale (for added greens)
- 1/2 cup roasted chickpeas or tofu (for extra protein)
- 1 tablespoon balsamic vinegar (for depth)
- Vegan parmesan cheese (for a finishing touch)
Instructions
Start by preheating your oven to 425°F (220°C). Place the red bell peppers on a baking sheet lined with parchment paper. Roast the peppers in the preheated oven for about 20 minutes, or until the skins are blackened and blistered. Turn the peppers once or twice during roasting to ensure they char evenly.
Once the peppers are roasted, remove them from the oven and place them in a heatproof bowl. Cover the bowl with a kitchen towel or plastic wrap, and let the peppers steam for about 10 minutes. This makes it easier to peel off the skins.
After the peppers have cooled slightly, peel off the skins, remove the stems and seeds, and discard them. Set the roasted peppers aside.
While the peppers are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions (usually around 8-10 minutes for al dente pasta). Once the pasta is cooked, drain it, reserving about 1/2 cup of pasta water. This will help loosen the sauce if needed.
Set the cooked pasta aside, keeping it warm.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Once the garlic is fragrant, add the peeled roasted red peppers to the skillet. Use a spatula to break them down a bit. Add the vegetable broth and almond milk to the pan and stir everything together. Bring the mixture to a simmer and cook for about 5 minutes to allow the flavors to meld.
Transfer the mixture to a blender or food processor. Blend until smooth and creamy. If the sauce is too thick, add a bit more vegetable broth or almond milk to achieve your desired consistency.
Return the sauce to the skillet and stir in 2 tablespoons of nutritional yeast, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, and salt and pepper to taste. Let the sauce simmer on low heat for an additional 5 minutes, stirring occasionally.
Once the sauce is ready, add the cooked pasta to the skillet. Use tongs or a pasta spoon to toss the pasta in the sauce, ensuring that each strand is well-coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Taste the pasta and adjust the seasoning if necessary, adding more salt, pepper, or smoked paprika to suit your preferences. For an added burst of freshness, squeeze in some lemon juice.
Serve the Roasted Red Pepper Pasta on individual plates or in a large serving dish. Garnish with freshly chopped basil or parsley for a pop of color and added flavor.
For a finishing touch, you can sprinkle some vegan parmesan cheese or a drizzle of balsamic vinegar on top of the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 15-20g
- Carbohydrates: 50-60g
- Protein: 8g