Red Pepper Pasta

Print

With ImageWithout Image

Red Pepper Pasta

Yield: 2

Author: Ori Harrington

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 500g cooked pasta
• 2 red peppers- chopped
• 1 medium sized onion- diced
• 3 garlic cloves
• 3/4 cup non-dairy milk (I used Silk)
• 1/3 cup tomato paste
• 1/4 cup nutritional yeast
• 1 tsp. chili flakes (optional)
• Salt and pepper to taste
• Oil for drizzling
• Vegan parmesan for topping (optional)

Instructions

1. Cook the pasta according to instructions. Reserve 1/2 of the pasta water.
2. Roast the veggies, drizzled with olive oil and sprinkled with salt, to 400F for 15-20 minutes or until the red pepper slightly turns black.
3. Blend all the veggies and the remaining ingredients in a high speed blender. Blend until smooth.
4. Transfer the sauce to a medium size sauce pan, cook the sauce to medium-low for 5 minutes, add in the pasta water and stir until all combined and you are left with a smooth, silky sauce.
5. Add the cooked pasta into the sauce and stir until all the pasta is covered. Top with vegan parmesan if desired.

Nutrition Facts

Calories

674.38

Fat (grams)

15.98 g

Sat. Fat (grams)

3.79 g

Carbs (grams)

105.55 g

Fiber (grams)

11.9 g

Net carbs

93.64 g

Sugar (grams)

16.53 g

Protein (grams)

29.31 g

Sodium (milligrams)

753.04 mg

Cholesterol (grams)

10.2 mg