Creamy Roasted Pepper Pasta

4.48 from 73 votes

Creamy Roasted Pepper Pasta

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Keyword: vegan pasta recipe

Servings: servings

Calories: 661kcal

Author: Tania Sheff

Ingredients

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
1 tbsp. chopped fresh basil
3 large handfuls spinach
4 cups vegetable broth

For the Sauce

Instructions

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.

Video

Notes

HOW TO STORE AND REHEAT

To store this Roasted Pepper Pasta, place the leftovers in an airtight container in the refrigerator. They will last for about 5-6 days in there. When you are ready to reheat the pasta, just place it in the microwave for a few minutes or warm it on the stove top. You may need to add a dash of coconut milk to it if it has gotten too dry in the refrigerator.

Nutrition