Vegan Roasted Red Pepper Pasta with Blistered Tomatoes

Posted by Gabrielle in Food, Lunch/Dinner, Pasta | 2 comments

Hello & Happy Monday!!

When it comes to Monday dinner, I typically reach for something I prepped over the weekend. given that some foods just don’t hold up for long, pasta is one of my go to’s! For years pasta has had a bad reputation for being empty carbs and lacking in nutrients.  However, you can easily switch up the type of pasta you use, focus on lentil pasta, whole wheat and so on and so forth. More importantly, you can make a seamless veggie packed sauce from scratch and avoid all the added sugars and preservatives.

Needless to say, I love a fab pasta dish!

Roasted red peppers are typically seen in hummus. In recent years though I’ve seen more exploration with other ways to enjoy them as there are many. Believe it or not, they make a fab pasta sauce! They add color, nutrients, a smokiness, and even a tartness due to the citric acid typically found in the preserving liquid. 

What’s great about this dish?! Everything! It’s quick, easy, affordable, packs flavor, packs plants, if you don’t have fresh basil you can use dried, it’s perfect for any season, can easily be made in bulk, great for entertaining, the sauce is creamy, cheesy, you only need 2/3 cup cashews, it’s slightly sweet with the tomatoes and packs a lil heat with the red pepper! 

If you’re all about the effortless pasta dishes, you’re going to love this new vegan Roasted Red Pepper Pasta with blistered tomatoes! 

Why this recipe is great: 

Quick

Easy 

Affordable 

Packs tons of flavor 

Packs plant protein 

Slightly sweet with a hint of heat

Vegan Roasted Red Pepper Pasta

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• Author: Eat Drink Shrink
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes

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Ingredients

Pasta:

• 1 16 oz package rigatoni pasta 
• 2 cups cherry tomatoes 
• Salt/Pepper
• Olive oil

Sauce:

• 2/3 cup cashews
• 3/4 cup almond  milk
• 1 16oz jar roasted red peppers
• 10 basil leaves
• 1 tsp garlic powder 
• 1 tsp onion powder
• 1 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp red pepper flakes 

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Instructions

1. Preheat oven to broil
2. Place tomatoes on a baking sheet. Toss and coat the tomatoes in olive oil, season with salt in pepper. Broil until blistered and charred, 10 minutes
3. Soak cashews in boiling water for 10 minutes
4. Boil pasta according to directions. Add salt while boiling, drain, toss in a drizzle of olive oil to prevent sticking
5. Add all the sauce ingredients to a high power blender. Blend until smooth, adding more almond milk if needed to achieve the desired consistency. Adjust seasonings as desired. 
6. In a pan over medium heat combine the sauce and pasta. Toss in the charred tomatoes and garnish with fresh basil. 

Nutrition

• Serving Size: 4