Roasted Red Pepper Pasta
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. I used gluten free but you can use whatever you like!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
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.
Calories: 350kcal | Carbohydrates: 61g | Protein: 23g | Fat: 4g | Sodium: 72mg | Potassium: 690mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1935IU | Vitamin C: 77.7mg | Calcium: 131mg | Iron: 9mg