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4.6 from 5 votes
roasted-Red-Pepper-Pasta
Vegan Roasted Red Pepper Pasta {GF}
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Skip the tomato sauce and make vegan roasted red pepper pasta instead. A whole depth of flavor and made to be super creamy with the addition of coconut cream. GF.
Course: Dinner
Cuisine: American, dairy-free, gluten free, Healthy, Italian
Servings: 3
Calories: 640 kcal
Author: Vicky Berman
Ingredients
  • 9 ounces gluten free pasta
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic minced
  • 1/2 small red onion diced
  • 1 cup roasted red peppers preferably home made, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 cup coconut cream
  • 2 tablespoons nutritional yeast
  • 1/4 - 1 cup vegetable broth or reserved pasta water optional - add if needed to thin out the broth
  • Optional - 1/2 cup sliced almonds
Instructions
  1. Prepare pasta according to package directions.
  2. Heat oil over medium heat in a pan.
  3. Add garlic and onion, cook until fragrant (a couple minutes)
  4. Add roasted red peppers, smoked paprika and salt to taste. Stir and cook for 2-3 minutes.
  5. Add coconut cream. Mix. Cook for a few minutes. Add nutritional yeast. Mix.
  6. Using an immersion blender puree until smooth.
  7. Add reserved pasta water or vegetable broth as needed to thin out the sauce to a desired consistency.
  8. Serve pasta with sauce, sprinkled with almonds.
Nutrition Facts
Vegan Roasted Red Pepper Pasta {GF}
Amount Per Serving
Calories 640 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 26g163%
Sodium 1465mg64%
Potassium 486mg14%
Carbohydrates 74g25%
Fiber 5g21%
Protein 14g28%
Vitamin A 570IU11%
Vitamin C 26.6mg32%
Calcium 39mg4%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.