Roasted Red Pepper Pasta
Roasted Red Pepper Pasta. It’s simple and delicious. NO ADDED SUGAR. It has a nice smokey flavor and makes great leftovers. It can be VEGAN, GLUTEN-FREE. The roasted red pepper sauce needs 9 ingredients including salt and pepper.
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.