VEGAN ROASTED RED PEPPER PASTA (GF)

Share:

Roasted Red Pepper Pasta! #Vegan, #GlutenFree, 10 ingredients and SO creamy and delicious

Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers.

Creamy, velvety, savory, and subtly sweet, it makes the perfect flavor companion to vegan parmesan and fresh herbs in this 10-ingredient Vegan and Gluten Free pasta.

Roasted Red Pepper Vegan Pasta Sauce!

The magic starts with sautéed shallot and garlic to give the sauce a robust and subtly sweet base. In the meantime, roast up some red peppers until soft, charred and delicious. This will give your sauce that gorgeous orange hue and creamy texture.

Roasted Red Pepper Pasta Sauce! #vegan #glutenfreeGluten Free Pasta Recipe with Vegan Roasted Red Pepper Sauce!

To keep this pasta gluten free I went with a gluten free spaghetti noodle and used cornstarch as my thickener instead of a traditional flour roux. The result was a creamy, thick sauce just begging to be tossed with perfectly al dente noodles.

Vegan Roasted Red Pepper Pasta! Simple ingredients and methods, fast and SUPER creamy and delicious

The sauce gets its flavor from four sources:

1. Sautéed garlic & shallot
2. Roasted red pepper
3. Nutritional yeast
4. Salt, pepper and red pepper flake

Together this combination provides the perfect balance of savory, sweet and heat, while fresh parsley adds a touch of freshness.

Vegan Roasted Red Pepper Pasta | 10 ingredients, SUPER creamy and savory, #glutenfree and #vegan10 ingredient Vegan GF Roasted Red Pepper Pasta! Simple, savory, creamy and healthy! Perfect for a healthier weeknight meal

You’re going to love this pasta. It’s

Creamy
Luxurious
Savory
Subtly sweet
Perfectly “cheesy”
Healthy
Vegan + GF
Customizable (add a protein, additional herbs, veggies)
And totally satisfying

Make this dish for a simple-but-healthy weeknight meal, or reserve it for gatherings with friends who have special dietary needs.

Use whatever noodles you like – gluten free or not, or even spiralized veggies! And feel free to add a bit more protein of choice for extra staying power, although most gluten free noodles I’ve found provide ample protein and fiber.

SUPER Creamy Savory Roasted Red Pepper Pasta | #Vegan #GlutenFree and LOADED with nutrients from garlic, red pepper and olive oil

If you make this dish you must take a picture and tag it #minimalistbaker on Instagram!

We’ve got quite a little community of Minimalist Bakers over there where images of the recipes you make and love continue to pile up. Let’s keep this foodie love fest going, shall we?

As always, thanks for following and for supporting what we do. Cheers!

Vegan Roasted Red Pepper Pasta! 10 ingredients, super simple, savory, creamy and the perfect healthier weeknight meal.

VEGAN ROASTED RED PEPPER PASTA (GF)

PREP TIME: 15 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hour
10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy and simple, yet incredibly satisfying.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Italian, Vegan, Gluten Free
Serves: 4
INGREDIENTS
  • PASTA
  • 2 red bell peppers
  • 2-3 Tbsp olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1.5 cups Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nutritional yeast
  • 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • Pinch red pepper flake (optional, for heat)
  • 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)
  • FOR SERVING
  • Vegan parmesan cheese
  • Finely chopped fresh parsley or basil
INSTRUCTIONS
  1. Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.
NOTES
*Inspired by/loosely adapted from Lauren’s Latest
NUTRITION INFORMATION
Serving size: 1/4 of the recipe Calories: 487 Fat: 14g Saturated fat: 2.3g Carbohydrates: 75gSugar: 4g Sodium: 365mg Fiber: 10g Protein: 14g
Source : minimalistbaker

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>