Creamy Roasted Pepper Pasta




30 Mins


– 1 lb. pasta (penne or other kind) – 2 tbsp. olive oil – 1 medium onion, diced – 6 oz. roasted peppers, chopped – 4 garlic cloves, minced – ¼ tsp. red pepper flakes, or to taste – 3 large handfuls spinach – 4 cups vegetable broth For the Sauce – 6 oz. roasted peppers – ¾ cup full-fat coconut milk – 4 tbsp. nutritional yeast

Step 1

Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.

Step 2

In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.

Step 3

Add the chopped roasted peppers, garlic, and red pepper flakes and cook for about 3 minutes.

Step 4

At this point, add the pasta and broth. Cover the pot with a lid and cook for about 12-14 minutes, until the pasta is al dente and almost no liquid remains.

Step 5

In the meantime, make the sauce. Place the remaining roasted peppers, coconut milk, and nutritional yeast into a blender, or a smoothie cup, and process until smooth.

Step 6

Add the sauce to the pasta. Then add the fresh basil and spinach and cook, stirring often, for about 2 minutes, just until the spinach has wilted and the sauce is heated through. Serve.

This Creamy Roasted Pepper Pasta is a healthy and filling dish that is packed with flavor. Cooked in just one pot, it is simple and delicious.

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