This roasted red pepper pasta combines a homemade savory-sweet, smoky, creamy red pepper pasta sauce with your noodles of choice for a simple, flavor-packed, comforting, easily adjustable meat-free meal in 30 minutes!
7oz(200g)dry pasta of choiceregular or gluten-free
Fresh herbsto garnish
You can watch the video in the post for visual instructions.First, preheat the oven to 375° F/190° C, line a large baking dish with parchment paper, and prepare the veggies by slicing the peppers into strips, quartering the onion, and peeling the garlic cloves.
Transfer the veggies to the baking sheet, optionally drizzle or brush lightly with olive oil, then roast them in the oven for 15-20 minutes (until tender and lightly browned).If you want extra smoky flavor, broil the veggies for a few minutes at the end.
Meanwhile, cook the pasta al dente (this means cooking it for 1-2 minutes less than the package directions state), then drain the liquid.
Add the roasted vegetables and remaining sauce ingredients (dairy-free milk, cashew butter, seasonings, nutritional yeast, and cornstarch) to a blender and process until smooth and creamy.A food processor will also work, but won’t blend it as velvety smooth.
Transfer the sauce to a large skillet/saucepan over medium heat, and simmer for about a minute, stirring constantly, until thickened (cornstarch requires heat activation).
Finally, taste and adjust the seasoning if required, stir the pasta into the sauce, then serve into bowls and optionally garnish with fresh herbs (like fresh basil or parsley). Enjoy!
Milk: You can use any plant-based milk of choice, e.g. almond milk, soy milk, coconut milk, cashew milk, etc.). If you prefer a thinner sauce, just add more milk, or optionally a little pasta water.
Cashew butter will make the sauce creamy and delicious. If you need a nut-free alternative, try tahini (keep in mind that it has a slightly bitter taste) or sunflower seed butter.
You can also use 1/3 cup (50 grams) of soaked cashews instead of cashew butter. Make sure to soak the cashews in hot water for about 20 minutes, then discard the water and blend with the other sauce ingredients.
To save time: Use jarred roasted red peppers and finely chop the onion & garlic to sauté for a few minutes. You can get this on the table in 15 minutes.