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I’m trying to get on a consistent posting schedule! I’m planning on doing recipes every Tuesday or every other Tuesday! It just depends on how the following weeks go! Anyways we’re going to be making a roasted red pepper pasta! Ugh, so good and so simple! This recipe takes a little bit of time to make but it’s so worth it! It’s just like the roasted red pepper pasta I get from one of my favorite restaurants and on the plus side is it doesn’t cost me $20 to make.
What prompted me to make these?
I made this roasted red pepper pasta because I wanted to make a tasty pasta recipe and I didn’t want to pay $20 to get it from a restaurant! So, I roasted some red peppers and got to recipe testing!
What to look forward to?
Spicy (can be adjusted)
Smokey
Filling
Creamy
Budget?
This recipe is budget-friendly, but buying gluten-free pasta can make this recipe more expensive which is a bummer honestly. In this recipe I used nutritional yeast which can be expensive. I haven’t made the recipe without the nutritional yeast but I think you could omit it and the recipe would be fine. You could use parmesan cheese instead.
More Recipes:
crispy Sweet Potato Fries + chipotle aioli
Recipe tips?
As stated above, this recipe is vegan and gluten-free. I have made this recipe with oat milk and coconut milk, but of which worked out fine. But if you don’t have any dietary restrictions and want to use cows milk for this roasted red pepper pasta recipe it should work. But depending on the thickness of milk you might have to add a little more corn starch to make the sauce thicker.
To make this recipe gluten-free you’ll need to use chickpea or lentil pasta. I’m a huge fan of chickpea pasta! So good!
To blend the sauce I used a Nutribullet. I’ve had it for about a year and it’s good for making smoothies and sauces.
Storage?
This recipe will make a little over 2 cups of roasted red pepper sauce! It can storage for 4-6 days in the fridge. If you don’t think you’ll use all of the sauce, it freezes well! Just don’t forget you have it!
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Roasted Red Pepper Pasta
Ingredients
- 2 red peppers
- 1 1/2 cups milk (I’ve used coconut milk and oatmilk)
- 1-2 tbsp corn starch
- 2 tbsp nutritional yeast
- 1/2 tsp chili powder
- 1/2 tsp smokey paprika
- 1 tsp salt
- to tast fresh cracked pepper
- olive oil optional
- 1-2 tbsp minced garlic
- 1 box sliced mushrooms
- 1 box chickpea pasta
- dried basil for topping (so good)
Instructions
- Preheat oven to 500F. Once heat place the red peppers on a sheet and bake for 25 minutes.
- Salt and boil water. Cooke pasta according to the box directions. Rinse with cold water and set a side. Feel free to add a little olive oil to the noodles.
- Salt and boil water. Cooke pasta according to the box directions. Rinse with cold water and set a side. Feel free to add a little olive oil to the noodles.
- Once the red peppers are ready, remove them from the oven. Wrap them in foil for 10 minutes. CAUTION IT WILL BE HOT. So please be careful.
- After the ten minutes. Peel the skin off of the red peppers and deseed them. This will be very easy. STILL MIGHT BE HOT. SO please be careful.
- Add the red peppers to a blender. I used my nutribullet. (Any blend should be find though). Add in the milk, and all other dry ingredients). Blend until smooth.
- Turn on the pan with the garlic and mushrooms to medium heat. Once heated, add in the sauce and simmer for 5-10 minutes.
- Combine pasta and sauce!
- Enjoy! Top with more S & P if desired. Or Vegan parm. OR DRIED BASIL.
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