Roasted Red Pepper Pasta (Vegan)

Name: Roasted Red Pepper Pasta (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 large red bell peppers; 2 ½ tbsp olive oil; ½ tbsp dried oregano; ½ tbsp dried thyme; 10 oz pasta; 1 cup plant based milk; 2 tbsp tamari; 1 tbsp apple cider vinegar; ½ tsp Turmeric; ½ tsp cumin; 3 tbsp nutritional yeast; 1 ½ cups cashews; 1 large onion; 2 cloves garlic; 2 tbsp tomato paste; 1 cup green peas

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
481 kcal
Course
Main Course
Cuisine
Vegan

Roasted Red Pepper Pasta (Vegan)

Omar Parker

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This roasted red pepper pasta is great for a vegan weeknight dinner that's fuss-free, packed full of flavour, and made with simple ingredients. The sauce is creamy and smooth, with a rich, deep flavour, and great for serving with pasta of your choice!

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Ingredients

Servings

2 large red bell peppers de-seeded and chopped
2 ½ tbsp olive oil
½ tbsp dried oregano
½ tbsp dried thyme
10 oz pasta
1 cup plant based milk
2 tbsp tamari
1 tbsp apple cider vinegar
½ tsp Turmeric
½ tsp cumin
3 tbsp nutritional yeast
1 ½ cups cashews soaked
1 large onion chopped
2 cloves garlic minced
2 tbsp tomato paste
1 cup green peas

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Instructions

Firstly, preheat the oven to 180 degrees C (350 F).
Add the red bell pepper to a rectangular baking dish, drizzle it with 1 ½ tbsp olive oil and sprinkle dried oregano and thyme on top. Bake in the preheated oven for 35 minutes, until the bell pepper is fully softened.
When the bell pepper is almost done roasting, start cooking the pasta you're using according to packaging instructions. This usually takes around 10-12 minutes.
Transfer the roasted bell pepper to a blender or food processor together with plant based milk, tamari, apple cider vinegar, turmeric, cumin, nutritional yeast, and soaked cashews. Blend on a high speed until a very smooth texture is achieved.
Heat the rest of the olive oil in a large pan over a medium-high heat. Add the onion, garlic and tomato paste, cooking for 5 minutes until the onion softens.
Add the sauce, cooked pasta, and green peas. Stir together for around 3 minutes, seasoning to taste with extra salt and pepper if necessary before serving.

Equipments used:

Notes

To soak the cashews, either leave them in water for 4-8 hours, or simmer them for 15 minutes. Drain and rinse well when done.
This sauce is best served straight away, but you can leave it in the fridge in an airtight container for 3-4 days.

Nutrition Information

Show Details

Calories 481kcal (24%) Carbohydrates 38g (13%) Protein 18g (36%) Fat 32g (49%) Saturated Fat 5g (25%) Sodium 1033mg (43%) Potassium 1114mg (32%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 3307IU (66%) Vitamin C 130mg (144%) Calcium 156mg (16%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 481 kcal

% Daily Value*

Calories	481kcal	24%
Carbohydrates	38g	13%
Protein	18g	36%
Fat	32g	49%
Saturated Fat	5g	25%
Sodium	1033mg	43%
Potassium	1114mg	24%
Fiber	9g	36%
Sugar	14g	28%
Vitamin A	3307IU	66%
Vitamin C	130mg	144%
Calcium	156mg	16%
Iron	7mg	39%