5.0 from 3 votes
Roasted Red Pepper Pasta (Vegan)
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 481 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.