Craving a vibrant and flavorful meal that’s both healthy and satisfying? Look no further! I’ve got the perfect recipe that will tantalize your taste buds and leave you feeling energized. Get ready to dive into a bowl of creamy, dreamy, Vegan Roasted Red Pepper Pasta!
Vegan Roasted Red Pepper Pasta
This isn’t your average pasta dish. We’re talking about a rich and smoky sauce, bursting with the sweetness of roasted red peppers and a hint of garlic, all perfectly blended into a creamy, plant-based masterpiece. This recipe is incredibly versatile. Want a little more spice? Add a pinch of red pepper flakes. Need some extra greens? Toss in some spinach or kale. The possibilities are endless!
Ready to embark on this culinary adventure? Let’s gather our ingredients!
Ingredients:
- 1 pound pasta (penne, rotini, or your favorite shape)
- 2 large red bell peppers
- 4 cloves garlic, minced
- 1/2 cup raw cashews (soaked in hot water for at least 30 minutes, or overnight)
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast (for cheesy flavor)
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Red pepper flakes, fresh basil for garnish
Now, let’s get cooking! Follow these simple steps and you’ll be enjoying this amazing pasta in no time.
Instructions:
- Roast the Red Peppers: Preheat your oven to 450°F (232°C). Halve the red peppers, remove the seeds and membranes, and place them skin-side up on a baking sheet. Roast for 20-25 minutes, or until the skins are blackened and blistered.
- Cool and Peel: Carefully transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will make it easier to peel off the skins. Once cooled enough to handle, peel off the blackened skins and discard them.
- Cook the Pasta: While the peppers are roasting, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Make the Sauce: In a blender, combine the roasted red peppers, minced garlic, soaked cashews (drained), vegetable broth, olive oil, nutritional yeast, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little bit of the reserved pasta water until you reach your desired consistency.
- Combine and Serve: Pour the sauce over the cooked pasta and toss to coat evenly. Add a little more pasta water if needed to create a creamy texture. Heat through for a minute or two on low heat.
- Garnish and Enjoy: Serve immediately, garnished with red pepper flakes (if desired) and fresh basil.
This Vegan Roasted Red Pepper Pasta is not only delicious but also packed with nutrients. The red peppers are a great source of vitamin C and antioxidants, while the cashews provide healthy fats and protein. The nutritional yeast adds a cheesy flavor without any dairy, and it’s also a good source of B vitamins. This dish is a win-win for your taste buds and your health!
Don’t be afraid to get creative and adjust the recipe to your liking. Experiment with different herbs and spices, or add your favorite vegetables. The possibilities are endless. Enjoy your delicious and healthy Vegan Roasted Red Pepper Pasta!
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Vegan roasted red pepper pasta. Vegan roasted red pepper pasta