Vegan Roasted Red Pepper Pasta

This pasta dish is so unexpectedly creamy and flavorful (and it doesn’t have a stitch of dairy in it!). It would make for the perfect dinner at home with your sweetheart, especially if one of you has special dietary needs.

Created by: Hannah Hagler, Champagne Lifestyle, ChampagneLifestyleBlog.com

Serves: 4Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 4

Ingredients

  • Pasta of choice
  • 2 large red bell peppers
  • 3 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 1 1/2 tablespoons cornstarch
  • Pinch of red pepper flakes
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Himalayan salt and black pepper, to taste
  • 1 1/2 cups almond milk
  • Fresh basil (for serving)

Directions

  • Roast red bell peppers on a baking sheet in the oven at 500°F for 25 minutes.
  • Once they're roasted, remove the stem, seeds and any burnt skin from the peppers.
  • Boil pasta while peppers are roasting and drain once complete. Add a touch of olive oil to pasta.
  • In a large skillet over medium heat, brown shallots and garlic. Season with large pinch of salt and pepper.
  • In blender, mix browned shallots and garlic, almond milk, red peppers, nutritional yeast and cornstarch. Add red pepper flakes, salt and pepper to taste.
  • Blend in blender until creamy. Transfer to skillet over medium heat until simmering, then reduce to low heat until sauce thickens.
  • Add noodles to sauce and garnish with chopped basil.

Recipe Information

Serves: 4

Ingredients

  • Pasta of choice
  • 2 large red bell peppers
  • 3 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 1 1/2 tablespoons cornstarch
  • Pinch of red pepper flakes
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Himalayan salt and black pepper, to taste
  • 1 1/2 cups almond milk
  • Fresh basil (for serving)

Directions

  • Roast red bell peppers on a baking sheet in the oven at 500°F for 25 minutes.
  • Once they're roasted, remove the stem, seeds and any burnt skin from the peppers.
  • Boil pasta while peppers are roasting and drain once complete. Add a touch of olive oil to pasta.
  • In a large skillet over medium heat, brown shallots and garlic. Season with large pinch of salt and pepper.
  • In blender, mix browned shallots and garlic, almond milk, red peppers, nutritional yeast and cornstarch. Add red pepper flakes, salt and pepper to taste.
  • Blend in blender until creamy. Transfer to skillet over medium heat until simmering, then reduce to low heat until sauce thickens.
  • Add noodles to sauce and garnish with chopped basil.