Creamy Roasted Red Pepper Pasta
Indulge in this creamy roasted red pepper pasta, featuring smoky, caramelized peppers blended into a rich and flavorful vegan sauce with ricotta and basil. This comforting yet light dish is a perfect plant-based dinner for any occasion.
Equipment
- Baking sheet
- blender or food processor
- Large pot for boiling pasta
- Large pan or skillet
- Knife and Cutting Board
Ingredients
- 8 oz Pasta [225 g]
- 3-4 Red bell peppers chopped
- 2 cups Cherry tomatoes [300 g]
- 1-2 Onions or shallots quartered
- 1 whole Garlic head top cut off to expose cloves
- 1 handful Fresh basil
- ½ cup Vegan ricotta or cream cheese [120 ml]
- ¼ Vegan Parmesan [60 ml]
- ½ Vegetable broth [120 ml], add more for a thinner sauce
- 2 tbsp Olive oil
- 1 tbsp Dried oregano
- Salt to taste
- Black pepper or chili flakes optional: to taste
Instructions
Preheat Oven
- Preheat your oven to 200°C [400°F].
Prepare and Roast Vegetables:
- Toss the chopped red bell peppers, cherry tomatoes, and quartered onions with olive oil, dried oregano, salt, and black pepper or chili flakes (if using).
- Place the whole garlic head (with the top cut off to expose the cloves) on the baking sheet. Drizzle olive oil and sprinkle a pinch of salt over the exposed garlic cloves.
- Arrange everything on the baking sheet and roast for 30-40 minutes, until the vegetables are softened and slightly caramelized.
Blend Sauce
- Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins. Add the roasted vegetables, fresh basil, vegan ricotta or cream cheese, and vegetable broth to a blender. Blend until smooth, adjusting the broth to achieve your desired creamy consistency.
Cook Pasta
- Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
Combine and Heat
- Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce. Warm through for 2-3 minutes.
Garnish and Serve
- Serve hot, garnished with freshly chopped basil and a sprinkle of vegan Parmesan. Enjoy your creamy roasted red pepper pasta!
Notes
Use more vegetable broth if you prefer a thinner sauce.
For a smoky touch, try adding a pinch of smoked paprika to the sauce.
Chili flakes can be sprinkled on top for an optional spicy kick.
For a smoky touch, try adding a pinch of smoked paprika to the sauce.
Chili flakes can be sprinkled on top for an optional spicy kick.
Nutrition
Calories: 400kcal