Easy Roasted Red Pepper Pasta
Easy Roasted Red Pepper Pasta
Ingredients
For the Roasted Vegetables
- 3 red bell peppers, chopped
- 1 head garlic, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes
For the Sauce
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1/2 cup cashew cream
For the Pasta and Finishing
- 16 ounces pasta
- 1/2 cup pasta water, reserved, as needed
- 1/4 cup fresh basil
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 350°F. Chop the red bell peppers, garlic, and red onion.
⏱️ 5 min•🌡️ 350
- 2
Add the chopped vegetables to a baking tray. Drizzle with olive oil and season with salt, pepper, paprika, and chili flakes. Mix well to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Roast the seasoned vegetables in the preheated oven for 25 to 30 minutes, or until tender and slightly caramelized.
⏱️ 30 min•🌡️ 350
- 4
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
⏱️ 10 min
- 5
Before draining the pasta, reserve about 1/2 cup of the pasta water. Drain the remaining pasta and set aside.
⏱️ 1 min
- 6
Once the roasted vegetables are done, transfer them to a high-speed blender. Add the tomato paste, vegetable broth, and cashew cream to the blender.
⏱️ 2 min
- 7
Blend the mixture until it is completely smooth and creamy.
⏱️ 2 min
- 8
Pour the blended sauce into a large pan or skillet. Add the cooked pasta, fresh basil, nutritional yeast, and lemon juice.
⏱️ 3 min
- 9
Mix all ingredients well over medium heat. Cook for 3 to 5 minutes, adding reserved pasta water as needed to achieve your desired sauce consistency.
⏱️ 5 min
- 10
Serve the Easy Roasted Red Pepper Pasta warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Roasted Red Pepper Pasta
For the Roasted Vegetables
- 3 red bell peppers, chopped
- 1 head garlic, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes
For the Sauce
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1/2 cup cashew cream
For the Pasta and Finishing
- 16 ounces pasta
- 1/2 cup pasta water, reserved, as needed
- 1/4 cup fresh basil
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 350°F. Chop the red bell peppers, garlic, and red onion.
⏱️ 5 min•🌡️ 350 - 2
Add the chopped vegetables to a baking tray. Drizzle with olive oil and season with salt, pepper, paprika, and chili flakes. Mix well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Roast the seasoned vegetables in the preheated oven for 25 to 30 minutes, or until tender and slightly caramelized.
⏱️ 30 min•🌡️ 350 - 4
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
⏱️ 10 min - 5
Before draining the pasta, reserve about 1/2 cup of the pasta water. Drain the remaining pasta and set aside.
⏱️ 1 min - 6
Once the roasted vegetables are done, transfer them to a high-speed blender. Add the tomato paste, vegetable broth, and cashew cream to the blender.
⏱️ 2 min - 7
Blend the mixture until it is completely smooth and creamy.
⏱️ 2 min - 8
Pour the blended sauce into a large pan or skillet. Add the cooked pasta, fresh basil, nutritional yeast, and lemon juice.
⏱️ 3 min - 9
Mix all ingredients well over medium heat. Cook for 3 to 5 minutes, adding reserved pasta water as needed to achieve your desired sauce consistency.
⏱️ 5 min - 10
Serve the Easy Roasted Red Pepper Pasta warm and enjoy!
⏱️ 2 min