Swap your standard tomatoes for roasted red pepper and you'll have some super creamy savory-sweet pasta sauce.
Prep Time15mins
Cook Time45mins
Total Time1hr
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegan
Keyword: Pasta
Servings: 4
Ingredients
2red bell peppers
3tbspolive oil
2mediumshallotsfinely chopped
1garlic clove
sea salt
ground black pepper
2tbpsalmond butteror sub 1½ cups almond milk
1½cupwater
2tbspnutritional yeast
1½tbspflour
1smoky paprika powder
1pinchred pepper flakesoptional
12ouncesspaghettior pasta of your choice
For Serving
vegan parmesan cheese
fresh basilfinely 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.