Vegan Roasted Pepper Pasta

Roasted red peppers are the perfect addition to red pasta.

This gluten-free and vegan pasta is made with ten ingredients and a vegan parmesan.

Origins of Pasta

For thousands of years, Italians have enjoyed fresh pasta. Who invented fresh pasta?

Roasted Red Pepper Pasta

Sauteed shallots and garlic give the sauce an incredibly rich and sweet base. Meanwhile, roast some red peppers until they are soft, charred, and delicious. This will give the sauce a gorgeous orange color and a creamy texture.

Instead of using a flour roux, I used cornstarch to thicken the sauce. The result was a thick, creamy sauce that begged to be served with perfectly aldented noodles.

The sauce’s flavor comes from four sources.

1. Sauteed shallot & garlic 2. roasted red pepper

3 Nutritional yeast

4. Red pepper flake, salt, and pepper

This combination is the perfect blend of sweet, sour, and heat. Fresh parsley gives it a fresh touch.

This dish is a healthy and simple weeknight meal. It’s also great for friends with special dietary requirements.

You can use any noodles that you want – spiralized vegetables or gluten-free! Feel free to add more protein if you wish to have extra staying power. Most gluten-free noodles provide enough protein and fiber.

There’s a small community of Minimalist bakers where you can continue to upload images of recipes that you love and make. Let’s continue this foodie celebration, shall we?

Ingredients

PASTA

  • Red bell peppers (119g each).
  • 2-3 Tbsp olive oil
  • Two medium shallots* (finely sliced)
  • Four cloves of garlic* (finely minced)
  • Black pepper and sea salt (to taste).
  • 1 1/2 cups Original Almond Breeze Almond milk
  • 2 Tbsp nutritional yeast
  • Use 1 1/2 tablespoons cornstarch powder or arrowroot (or another thickener).
  • Red pepper flake, one pinch ( optional for heat)
  • 12 ounces of gluten-free spaghetti or linguini (or any other noodles you choose)

Optional FOR SERVING

  • Vegan parmesan cheese
  • Fresh parsley or basil, finely chopped

Instructions

  • Roast red peppers in the oven at 500 degrees F (260 C) for about 25-30 min. Cover with foil for 10 mins to steam. Peel off the charred skin and seeds. Set aside.
  • Cook pasta as per the package directions; drain and toss with a little olive oil. Cover with a dish towel and set aside.
  • While the red peppers roast, heat a large pan over medium-high heat. Sauté shallots and garlic until soft and golden brown – approximately 4-5 minutes. Stir in a generous amount of salt and pepper, then season with the same. Remove from heat.
  • Add roasted peppers to the blender along with red pepper flake and nutritional yeast. Add the desired amount of red pepper flake, salt, and pepper.
  • Add more nutritional yeast or salt to taste. Blend until smooth and creamy. Since the noodles are not very flavorful, you want to make sure the flavor is robust. Be generous with the seasonings.
  • Place sauce in skillet on medium heat once blended. Reduce heat to low once it reaches a simmering point. Continue simmering.
  • Add noodles once the sauce has thickened (see photo). To add flavor, you can also add some more salt, pepper, and olive oil to the noodles before tossing. Toss the noodles to coat.
  • Serve with (generous quantities of) vegan Parmesan, red pepper flake, fresh chopped parsley, or basil.

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