Roasted Red Pepper Pasta – Creamy, Vegan & Dairy-Free
If you're searching for a pasta dish that feels indulgent yet is completely plant-based, look no further! This creamy roasted red pepper pasta is the perfect balance of rich flavor and wholesome ingredients. It's a dish that will impress both vegans and non-vegans alike, making it an ideal option for gatherings or weeknight dinners.
**Vibrant Appeal of Roasted Red Pepper Pasta**
This creamy roasted red pepper pasta is a feast for the eyes and the palate. With its rich, red sauce enveloping al dente pasta, the dish serves as both a comforting and visually stunning meal. The vibrant red hue of the sauce makes it a showstopper on any table, and the creamy texture will have you coming back for seconds. Whether you're a longtime vegan or just exploring plant-based options, this pasta is sure to become a favorite.
Ingredients
- 4 ounces pasta (such as penne or spaghetti)
- 1 cup roasted red peppers (drained)
- 2 cloves garlic
- 1/2 cup vegetable broth
- 1/4 cup coconut cream
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh basil or parsley, for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Make the Sauce: In a blender, combine roasted red peppers, garlic, vegetable broth, coconut cream, nutritional yeast, salt, and black pepper. Blend until smooth and creamy.
- Combine Pasta and Sauce: In the same pot used for the pasta, heat olive oil over medium heat. Pour in the roasted red pepper sauce and heat until warmed through. Add the cooked pasta and a splash of reserved pasta water to achieve desired creaminess. Toss to combine.
- Serve: Plate the pasta and garnish with fresh basil or parsley. Enjoy your delicious creamy vegan roasted red pepper pasta!
Cook’s tips
- Use jarred roasted red peppers for convenience, or roast your own for a smokier flavor.
- Reserve more pasta water than you think you need; it's key for a silky sauce.
- Blend the sauce until completely smooth for the creamiest texture.
- Add a pinch of red pepper flakes for a spicy kick.
- Don't overcook the pasta; al dente is best.
Substitutions
- Use any short pasta like penne or fusilli instead of spaghetti.
- Replace coconut cream with cashew cream for a nuttier flavor.
- Use vegetable broth or even water if you don't have broth.
- Add a splash of lemon juice for brightness.
- For a gluten-free option, use gluten-free pasta.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Frequently asked questions
Can I use fresh roasted red peppers instead of jarred?
Absolutely! Roast your own red peppers in the oven or over a flame until charred, then peel and use them. They'll add an even smokier flavor.
Can I make this recipe gluten-free?
Yes, simply use your favorite gluten-free pasta. The sauce is naturally gluten-free.
Can I freeze this pasta?
Yes, you can freeze the sauce separately. The pasta may get soft, so it's best to freeze the sauce and cook fresh pasta when ready to eat.
What can I serve with this pasta?
It's great on its own, but you can serve it with a side salad or garlic bread for a complete meal.
