Vegan Roasted Red Pepper Pasta
Super creamy & simple red pepper pasta to satisfy all your cravings.
Servings 2
Calories 409kcal
Equipment
- Hand mixer or blender
Ingredients
- 16 oz jar roasted red peppers
- 2 teaspoon garlic powder
- 3 tablespoon nutritional yeast
- 1½ tablespoon natural peanut butter
- ½ cup unsweetened almond milk or soy/oat milk
- salt & pepper to taste
- 5 oz wholewheat pasta or other pasta of choice
- 10 leaves basil or other herb like parsley or chives
Instructions
- Add rinsed roasted red peppers to a medium-sized saucepan.16 oz jar roasted red peppers
- Then add garlic powder, nutritional yeast, peanut butter, milk, salt & pepper.2 teaspoon garlic powder, 3 tablespoon nutritional yeast, 1½ tablespoon natural peanut butter, ½ cup unsweetened almond milk, salt & pepper
- Use a hand mixer to mix all the ingredients until smooth. Taste & adjust.
- In the meantime, bring water to a boil and cook your favourite pasta according to instructions on the packet.5 oz wholewheat pasta
- 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 straight over your cooked pasta. Mix well and serve with chopped fresh basil (or other herbs).10 leaves basil
Notes
- Use 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: 409kcal | Carbohydrates: 72g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 2489mg | Potassium: 759mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1016IU | Vitamin C: 80mg | Calcium: 185mg | Iron: 5mg