Vegan Roasted Red Pepper Pasta. Roasted red peppers, onion and garlic all mixed into an incredibly comforting flavor packed creamy sauce that you simply mix with your favorite pasta.
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MY HUBBY SAID “I COULD DRINK THIS SAUCE WITH A SPOON!”
Ah Pasta. The forever comfort food. I love the fact that it can basically be eaten plain with just a smidge of olive oil and herbs, or totally covered with sauce. I truly believe pasta has to be one of the all time greatest food inventions, right? I mean seriously. Who can go a month without eating pasta? If so, I want to hear about it in the comments below!
This is really a good recipe. It’s not very time consuming, it’s hearty and healthy. If you use gluten free chickpea pasta (such as Banza) it adds SO much protein that you don’t need any other plant based protein added. And that’s not even counting the protein from the beans and nutritional yeast. Roasted Red Pepper Pasta is not costly to make yet it can fill up even the hungriest of tummies.
Roasted Red Pepper Pasta
- 1 8 ounce package Banza Gluten Free Pasta or your favorite non gluten free pasta
- 2 large red bell peppers, chopped
- 1/2 a small red onion, chopped
- 1 15.5 ounce can Cannellini Beans (white beans), undrained
- 2 garlic cloves
- 1 tbsp nutritional yeast
- 1/2 tsp red pepper flakes
- 1/2 tsp Goya Adoba with Cumin Seasoning
- olive oil
- Preheat oven to 400 degrees.
- Wash the red bell peppers. Rough chop the peppers and 1/2 the red onion.
- Line a baking sheet with foil. Put the peppers and onions on the foil. Sprinkle with a bit of olive oil and mix with your hands to make sure all pieces are covered slightly in oil. Add the 3 cloves of garlic and put into the oven for 15 minutes. You want the veggies roasted but not shriveled or with black or browned skin.
- While veggies are roasting, cook pasta according to package directions. Once done, drain, rinse and set aside.
- After the veggies are roasted place them into a food processor along with the can of white beans AND it’s liquid, the nutritional yeast, red pepper flakes and Adobo seasoning.
- Process until creamy. You might have to stop half way and scrape any bits from the sides with a spatula then replace lid and continue processing.
- Toss with pasta.
- Serves 4 to 6.
- Best if served immediately. If it sits too long the pasta will absorb some of the flavors of the sauce.
- I use 1 full teaspoon of red pepper flakes and 1 full teaspoon of Adobo seasoning. If you think that might be too salty or too hot for you, then try 1/2 of each first, process the sauce and taste it. If you want more salt add more Adobo seasoning. If you want more heat add more red pepper flakes.
- Keeps for up to 5 days in the refrigerator.
- Does not freeze.
- The Nutritional Information was calculated using Banza Chickpea Pasta which adds more protein and fiber than regular pasta.
Looking for pasta ideas? Look here!