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Roasted Red Pepper Pasta

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< 1 min read
Summary

Need a dinner the whole family will love? We’ve got you covered. You’ll be the dinner hero with this flavorful and satisfying dish. Bonus: it takes less than 30 minutes total to prepare and cook! Get ready to include this as a family-favorite staple in your recipe library.

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 12 oz dry pasta (i.e., whole-wheat or legume)
 ½ onion (diced)
 3 garlic cloves (minced, +1 as desired)
 ½ tsp red pepper flakes (optional)
 12 oz roasted red peppers (jarred)
 1 ½ cups plant-based milk (plain, unsweetened)
 1 tbsp organic cornstarch
 salt (optional, to taste)
 ground black pepper (optional, to taste)
 vegan parmezan (link in directions, or nutritional yeast)
 fresh basil (chopped, to taste)

Directions

1

Cook the pasta according to package directions. Drain, rinse, and set aside.
While the pasta cooks, line a skillet with a thin layer of water.

2

Add the onions, garlic, and red pepper flakes, and sauté until the onions are translucent.

3

Transfer the onion mixture to a food processor or blender, then add the peppers, plant-based milk, cornstarch, plus salt and pepper to taste, and blend until smooth.

4

Pour the sauce back into the skillet, and heat until the sauce starts to thicken.

5

Add the pasta and stir until the pasta is evenly coated.

6

Divide the pasta evenly among 4 bowls.

7

Top with our Vegan Walnut Parmezan and fresh basil, if desired, and serve.

Chef's Notes

Flour-Free
Substitute 3 cups cooked quinoa for the pasta.

Add more delicious nutrition
Add your favorite green vegetable, like organic kale, spinach or broccoli, and/or plant-based protein (e.g., white beans or chickpeas).

Ingredients

 12 oz dry pasta (i.e., whole-wheat or legume)
 ½ onion (diced)
 3 garlic cloves (minced, +1 as desired)
 ½ tsp red pepper flakes (optional)
 12 oz roasted red peppers (jarred)
 1 ½ cups plant-based milk (plain, unsweetened)
 1 tbsp organic cornstarch
 salt (optional, to taste)
 ground black pepper (optional, to taste)
 vegan parmezan (link in directions, or nutritional yeast)
 fresh basil (chopped, to taste)

Directions

1

Cook the pasta according to package directions. Drain, rinse, and set aside.
While the pasta cooks, line a skillet with a thin layer of water.

2

Add the onions, garlic, and red pepper flakes, and sauté until the onions are translucent.

3

Transfer the onion mixture to a food processor or blender, then add the peppers, plant-based milk, cornstarch, plus salt and pepper to taste, and blend until smooth.

4

Pour the sauce back into the skillet, and heat until the sauce starts to thicken.

5

Add the pasta and stir until the pasta is evenly coated.

6

Divide the pasta evenly among 4 bowls.

7

Top with our Vegan Walnut Parmezan and fresh basil, if desired, and serve.

Roasted Red Pepper Pasta