Vegan Roasted Red Pepper Pasta
Ingredients
- — 2 red bell peppers
- — 2–3 tbsp olive oil
- — 2 medium shallots, finely chopped
- — 4 cloves garlic, finely chopped
- — Salt and black pepper
- — 1 1/2 cups unsweetened almond milk
- — 2 tbsp nutritional yeast
- — 1 1/2 tbsp cornstarch
- — Pinch of red pepper flake (optional)
- — 12 oz gluten-free linguini or spaghetti
Instructions
-
1
Roast peppers at 500°F for 25–30 min until charred. Cover with foil for 10 min to steam, then peel off skin and remove seeds.
-
2
Cook pasta per package directions, drain, and toss with a little olive oil.
-
3
Sauté shallots and garlic in olive oil over medium heat until golden, 4–5 minutes. Season with salt and pepper.
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4
Blend roasted peppers, sautéed shallots and garlic, almond milk, nutritional yeast, cornstarch, and red pepper flake until smooth.
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5
Pour sauce into a skillet over medium heat and simmer until thickened. Add pasta, toss to coat, and adjust seasoning.
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6
Serve topped with vegan parmesan and fresh herbs.
Notes
- · Regular pasta works fine if you don't need it gluten-free.
- · The sauce thickens quickly once it simmers — watch it and add a splash of almond milk if it gets too thick.