May 11, 2020

Roasted Red Pepper Pasta Sauce

Name: Roasted Red Pepper Pasta Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 red bell peppers; 3 tbsp olive oil; 2 medium shallots (finely chopped); 1 garlic clove; sea salt; ground black pepper; 2 tbps almond butter (or sub 1½ cups almond milk); 1½ cup water; 2 tbsp nutritional yeast; 1½ tbsp flour; 1 smoky paprika powder; 1 pinch red pepper flakes (optional); 12 ounces spaghetti (or pasta of your choice); vegan parmesan cheese; fresh basil (finely chopped)

Print Recipe

Roasted Red Pepper Pasta Sauce

Swap your standard tomatoes for roasted red pepper and you'll have some super creamy savory-sweet pasta sauce.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dinner, Lunch

Cuisine: Mediterranean, Vegan

Keyword: Pasta

Servings: 4

Ingredients

2 red bell peppers
3 tbsp olive oil
2 medium shallots finely chopped
1 garlic clove
sea salt
ground black pepper
2 tbps almond butter or sub 1½ cups almond milk
1½ cup water
2 tbsp nutritional yeast
1½ tbsp flour
1 smoky paprika powder
1 pinch red pepper flakes optional
12 ounces spaghetti or pasta of your choice

For Serving

vegan parmesan cheese
fresh basil finely chopped

Instructions

Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed shallot and garlic to blender with roasted peppers, almond butter, water, red pepper flake, nutritional yeast and flour. Season with desired amount of salt, pepper, and red pepper flakes.
Blend until creamy and smooth, taste and adjust seasonings generously as the pasta is neutral in taste.
Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.