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A bowl of fresh red pepper pasta
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Vegan Red Pepper Pasta

Super creamy red pepper pasta to satisfy all your cravings.
Course Main Course
Cuisine Italian, Vegan
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 555kcal

Equipment

  • Hand mixer

Ingredients

  • 680 g grilled red peppers (this is the equivalent of 400g of roasted red peppers once drained)
  • A pinch salt
  • A pinch black pepper optional
  • 2 tsp garlic powder
  • 3 tbsp nutritional yeast
  • tbsp peanut butter use peanut butter containing only 100% peanut (no added salt, oil or sugar)
  • ½ cup plant milk unsweetened
  • 360 g wholewheat pasta
  • 10 leaves basil or other herb like parsley or chives

Instructions

  • Grab your favourite roasted red peppers in a jar. Rinse with tap water, drain the oil (or save the oil for later if desired) and add peppers to a medium-sized pan.
  • Then add salt, black pepper (optional), garlic powder, nutritional yeast, peanut butter and plant milk. 
  • Use a hand mixer to mix all the ingredients until smooth.
  • In the meantime, bring water to a boil and cook your favourite pasta according to instructions on the packet.
  •  Once your sauce is smooth, it’s time to heat it up.
  • Let the sauce come to a gentle boil (this should take no more than 5 minutes) to reduce it slightly and then remove from heat.
  • Pour the sauce over your cooked pasta. Mix well and serve with chopped fresh basil (or other herbs).

Notes

- Always use smooth peanut butter with no added salt, oil or sugar.
- Make this gluten free or low carb by serving with your favourite gluten free pasta or veg-based pasta.
- When serving, make sure to crunch up the basil in your hands or chop it thinly to help release all the flavour.
- Extra delicious when served with roasted pine nuts.

Nutrition

Calories: 555kcal | Carbohydrates: 108g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 921mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7097IU | Vitamin C: 289mg | Calcium: 114mg | Iron: 6mg