Vegan Roasted Red Pepper Pasta
This creamy Vegan Roasted Red Pepper Pasta only takes 5 minutes to make! It’s creamy, silky smooth, and made with a handful of pantry-staple ingredients. Perfect for weeknight meatless meals!
Servings: 4
Calories: 657kcal
Ingredients
- 1 lb. pasta
- 5 garlic cloves minced
- 1 small shallot
- ¼ cup olive oil divided
- 16 oz. roasted red peppers peppers only, 1 jar
- ⅓ cup raw cashews soaked
- ½ cup oat milk or milk of choice
- 1 ½ tablespoon nutritional yeast
- ½ teaspoon red pepper flakes
- salt and pepper to taste
- 2 tablespoon fresh basil chopped
- ¼ cup heavy cream if not vegan
Instructions
- Cook the pasta according to the package instructions; drain and set aside.
- While the pasta is cooking, make the sauce: heat 1 tablespoon of olive oil in a skillet over medium heat, then add the garlic and shallot and sauté for 2-3 minutes; transfer to a blender.
- Add the remaining olive oil, along with the roasted red peppers, cashews, milk, nutritional yeast, red pepper flakes, salt, and pepper to the blender and blend for 1 minute or until the sauce is smooth.
- Pour the sauce over the cooked pasta, then garnish with fresh basil. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 657kcal | Carbohydrates: 99g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 1580mg | Potassium: 604mg | Fiber: 7g | Sugar: 7g | Vitamin A: 779IU | Vitamin C: 55mg | Calcium: 129mg | Iron: 4mg