Creamy Vegan Red Pepper Pasta
Servings: 4 people
Ingredients
- 2 red bell peppers Sliced in half lengthwise, seeds and stem removed
- 1 tablespoon olive oil
- 3 cloves garlic smashed (not minced)
- ½ of one medium yellow onions diced
- ¼ cup sun-dried tomatoes
- 1 cup milk of choice
- 1 tablespoon cornstarch *can sub with arrowroot starch
- 2 tablespoon nutritional yeast
- 1 tablespoon dried basil
- ½ cup low sodium vegetable broth
- salt and pepper to taste
- red pepper flakes optional for spice
- 4 cups uncooked pasta
Instructions
- Preheat oven to 400°F.
- On a large baking sheet place peppers and garlic and drizzle with olive oil . Place the tray in the oven and bake for 30 minutes.
- Once peppers and garlic is roasted, combine remaining sauce ingredients (everything except the pasta!) in a food processor or high powered blender and blend until smooth.
- Once blended, pour sauce into a saucepan and heat oven low-medium heat , stirring frequently until the sauce begins to thicken.
- Prepare your favourite pasta according to package instructions. Once pasta is done cooking , drain remaining water and add sauce to pan. Stir to combine.
- Top with your choice of vegan cheese or fresh basil!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 353kcal | Carbohydrates: 60g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 697mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2029IU | Vitamin C: 80mg | Calcium: 126mg | Iron: 3mg
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