Get the Recipe: Roasted Red Pepper Pasta (Vegan)
This roasted red pepper pasta is great for a vegan weeknight dinner that's fuss-free, packed full of flavour, and made with simple ingredients. The sauce is creamy and smooth, with a rich, deep flavour, and great for serving with pasta of your choice!
Ingredients
- 2 large red bell peppers, de-seeded and chopped
- 2 1/2 tbsp olive oil
- 1/2 tbsp dried oregano
- 1/2 tbsp dried thyme
- 10 oz pasta
- 1 cup plant based milk
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 3 tbsp nutritional yeast
- 1 1/2 cups cashews, soaked
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup green peas
Equipment
- Conventional oven
- Rectangular baking dish
- Blender or food processor
- Frying pan
Instructions
- Firstly, preheat the oven to 180 degrees C (350 F).
- Add the red bell pepper to a rectangular baking dish, drizzle it with 1 1/2 tbsp olive oil and sprinkle dried oregano and thyme on top. Bake in the preheated oven for 35 minutes, until the bell pepper is fully softened.
- When the bell pepper is almost done roasting, start cooking the pasta you're using according to packaging instructions. This usually takes around 10-12 minutes.
- Transfer the roasted bell pepper to a blender or food processor together with plant based milk, tamari, apple cider vinegar, turmeric, cumin, nutritional yeast, and soaked cashews. Blend on a high speed until a very smooth texture is achieved.
- Heat the rest of the olive oil in a large pan over a medium-high heat. Add the onion, garlic and tomato paste, cooking for 5 minutes until the onion softens.
- Add the sauce, cooked pasta, and green peas. Stir together for around 3 minutes, seasoning to taste with extra salt and pepper if necessary before serving.
Video
Notes
- To soak the cashews, either leave them in water for 4-8 hours, or simmer them for 15 minutes. Drain and rinse well when done.
- This sauce is best served straight away, but you can leave it in the fridge in an airtight container for 3-4 days.
Calories: 481kcal, Carbohydrates: 38g, Protein: 18g, Fat: 32g, Saturated Fat: 5g, Sodium: 1033mg, Potassium: 1114mg, Fiber: 9g, Sugar: 14g, Vitamin A: 3307IU, Vitamin C: 130mg, Calcium: 156mg, Iron: 7mg