The BEST Cheap & Lazy Vegan Recipes

Enjoy this super easy, creamy red pepper pasta to satisfy all your cravings.

Course Main Course

Cuisine Italian, Vegan

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 555kcal

680 g grilled red peppers (this is the equivalent of 400g of roasted red peppers once drained)
1½ tablespoon peanut butter use peanut butter containing only 100% peanut (no added salt, oil or sugar)
½ cup plant milk unsweetened
10 leaves basil or other herb like parsley or chives

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).

- 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.