Roasted Red Pepper Pasta

 

A romantic dinner for two, a February 14th family feast, or a celebration of self-love — whichever it is for you, this is an ideal main course. If it’s dinner for one, you’ll have leftovers all week long. If it’s dinner for two, your partner will leave the table with a full belly and a happy heart. If you’re cooking for your crowd, then get ready to include this as a family-favorite staple in your recipe library!

Roasted Red Pepper Pasta

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).

https://foodrevolution.org/recipes/roasted-red-pepper-pasta/