Roasted Red Pepper Pasta

Name: Roasted Red Pepper Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
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)

Nichole Dandrea-Russert, MS, RDN

4 years ago

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

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.

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

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.

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

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

Divide the pasta evenly among 4 bowls.

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).