Vegan Roasted Red Pepper Pasta
Made with simple and minimal ingredients, this Vegan Roasted Red Pepper Pasta is comforting and creamy. This is the perfect weeknight dinner to whip up when you want something that's fast and easy but still tastes delicious. It also happens to be dairy-free, nut-free, and can be made gluten-free!
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Servings: 4 Servings
Ingredients
- ½ lb Fettuccine Noodles or pasta of choice
- 2 tablespoons Olive Oil
- 1 Medium Sweet Onion diced
- 5-6 Garlic Cloves minced
- 16 oz Jarred Roasted Red Bell Peppers drained
- ¼ cup Tomato Sauce
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoon Salt more to taste
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
Instructions
- Cook pasta noodles according to the package- you'll need ½ pound of pasta. Save at least ½ cup of salted pasta water to thin out the sauce.
- Dice the onion and garlic. Sauté the onion on medium-high heat until soft and starting to brown, about 5-7 minutes. Add in the garlic and cook for another 2 minutes.
- Toss the onion and garlic into a blender along with the roasted red peppers- make sure you drain the liquid off the peppers, no need to rinse them. Add in the nutritional yeast, tomato sauce, dried oregano, dried basil, salt, pepper, and red pepper flakes as well. Blend until smooth.
- Taste and adjust the following: salt, pepper, and red pepper flakes.
- Pour the blended sauce into a pan on medium heat and stir until hot- add in a splash of the pasta water to thin out the sauce if desired. You may or may not need the entire ½ cup.
- Toss in the cooked pasta and stir to coat. Top with fresh parsley or basil and serve.
Notes
You’ll need a 16oz jar of red peppers that equals about two whole red bell peppers worth of roasted peppers.
Make it gluten-free: The red pepper pasta sauce is already gluten-free. Simply switch out the pasta with your favorite gluten-free pasta.
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