Creamy Red Pepper Pasta (Vegan)
Hey there! Today, I want to share with you one of my all-time favorite recipes: Creamy Red Pepper Pasta. This vegan dish is bursting with flavor and has a rich, velvety sauce that will leave you craving more. Whether you’re a vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a winner. Trust me, even meat lovers won’t be able to resist!
Why You’ll Love This
I make this dish when I want something comforting and satisfying. The combination of roasted red peppers, creamy cashews, and aromatic spices creates a sauce that is simply irresistible. My family goes crazy for this because it’s so flavorful and has a unique twist on traditional pasta dishes. Plus, it’s a great way to sneak in some extra veggies without sacrificing taste!
Ingredients
Here’s what you’ll need to make this creamy red pepper pasta:
- 2 red bell peppers, roasted and peeled
- 1 cup raw cashews, soaked overnight
- 3 cloves of garlic
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 250g pasta of your choice
- Fresh basil for garnish
(Pro tip: If you’re in a hurry, you can use jarred roasted red peppers instead of roasting them yourself. It’s a time-saver without compromising on flavor! Also, feel free to experiment with different types of pasta to find your favorite combination.)
Directions
1. Start by roasting the red bell peppers. Preheat your oven to 400°F (200°C). Place the whole peppers on a baking sheet and roast them for about 30 minutes, or until the skin is charred and blistered.
2. Remove the peppers from the oven and let them cool slightly. Once they’re cool enough to handle, peel off the skin and discard the seeds and stems.
3. In a blender or food processor, combine the roasted red peppers, soaked cashews, garlic, nutritional yeast, smoked paprika, chili flakes, salt, and pepper. Blend until smooth and creamy.
4. Cook the pasta according to the package instructions until al dente. Drain and set aside.
5. In a large pan, heat the red pepper sauce over medium heat until warmed through. Add the cooked pasta to the pan and toss to coat the pasta evenly with the sauce.
6. Serve the creamy red pepper pasta hot, garnished with fresh basil leaves for a burst of freshness.
Notes
This recipe is quite forgiving, so feel free to adjust the flavors to suit your taste. If you prefer a spicier sauce, add more chili flakes. If you like it cheesy, sprinkle some extra nutritional yeast on top. And don’t worry if the sauce seems too thick – just add a splash of pasta cooking water to thin it out.
Variations
I love experimenting with different variations of this recipe. One of my favorites is adding sautéed mushrooms and spinach to the pasta for an extra boost of nutrients. You can also try adding some roasted cherry tomatoes or grilled zucchini for a delicious twist. Get creative and make it your own!
Equipment
While you don’t need any fancy equipment to make this dish, a blender or food processor will make the sauce extra smooth and creamy. However, if you don’t have one, don’t worry! You can still achieve a delicious result by using a potato masher or a fork to mash the ingredients together.
Storage Information
This creamy red pepper pasta can be stored in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house, it never lasts more than a day! You can also freeze the sauce separately for up to 3 months and thaw it whenever you’re craving a quick and easy meal.
Serving Suggestions
I like to serve this pasta with a simple green salad on the side and some crusty bread for dipping into the sauce. It’s also great topped with some vegan parmesan or nutritional yeast for an added cheesy flavor. Feel free to get creative and serve it however you like!
Pro Tips
One lesson I learned from experience is not to rush the roasting process for the red peppers. It’s tempting to turn up the heat to speed things up, but trust me, slow and steady wins the race here. The charred skin adds a smoky flavor that you won’t get if you rush it.
Another tip is to reserve a small amount of the pasta cooking water before draining. Sometimes, the sauce can thicken up as it sits, so adding a splash of the starchy pasta water helps loosen it up and brings everything together.
FAQ
Q: Can I use pre-made roasted red peppers instead of roasting them myself?
A: Absolutely! Using pre-made roasted red peppers is a great time-saving option. Just make sure to drain them well before using in the recipe.
Q: Can I use a different type of nut instead of cashews?
A: Of course! You can try using almonds, macadamia nuts, or even sunflower seeds as a substitute for cashews. Keep in mind that the flavor and texture might vary slightly, but it will still be delicious!
Q: Is this recipe spicy?
A: The level of spiciness can be adjusted to your preference. If you’re not a fan of spicy food, simply reduce or omit the chili flakes. You’re in control!
(By the way, have you ever had those cooking mishaps where you accidentally add too much salt? Don’t worry, we’ve all been there! Just add a squeeze of lemon juice or a pinch of sugar to balance out the flavors. It’s a little trick I picked up along the way!)
Alright, now it’s time to get into the kitchen and whip up this creamy red pepper pasta. I promise you won’t be disappointed! Enjoy every bite of this flavorful, vegan delight. Happy cooking!
Creamy Red Pepper Pasta (Vegan)
Creamy Red Pepper Pasta is a delicious and flavorful vegan dish featuring a rich, velvety sauce made with roasted red peppers, soaked cashews, and aromatic spices. This dish is comforting, satisfying, and perfect for those looking to enjoy a plant-based meal that’s bursting with taste.
Ingredients
- 2 red bell peppers, roasted and peeled
- 1 cup raw cashews, soaked overnight
- 3 cloves of garlic
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 250g pasta of your choice
- Fresh basil for garnish
Directions
-
Start by roasting the red bell peppers. Preheat your oven to 400°F (200°C). Place the whole peppers on a baking sheet and roast for about 30 minutes until the skin is charred and blistered.
-
Remove the peppers from the oven, let them cool slightly, then peel off the skin and discard the seeds and stems.
-
In a blender or food processor, combine the roasted red peppers, soaked cashews, garlic, nutritional yeast, smoked paprika, chili flakes, salt, and pepper. Blend until smooth and creamy.
-
Cook the pasta according to the package instructions until al dente. Drain and set aside.
-
Heat the red pepper sauce in a pan over medium heat until warmed through. Add the cooked pasta to the pan and toss to coat evenly.
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Serve the creamy red pepper pasta hot, garnished with fresh basil leaves.