Creamy Roasted Pepper Pasta

let's make...

– 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




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.



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



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



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.



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.



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.

Thick Brush Stroke

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