roasted red pepper pasta
This simple roasted red pepper sauce will satisfy all your saucey pasta cravings!
Servings 4
Ingredients
roasted red pepper sauce
- 1 small onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 tablespoon olive oil
- ¼ teaspoon chili flakes
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ C low-sodium vegetable stock
- 1 ¼ C flame roasted red peppers (drained from the liquid in the jar)
- ¼ C nutritional yeast
- ¼ C finely chopped fresh basil
pasta
- 400 g rotini
- ground black pepper, to taste
- vegan parmesan (to taste)
Instructions
- Boil a large pot of salted water. Cook rotini to al dente. While noodles are cooking make the sauce.
- Heat a large pan over medium heat with olive oil and sauté onion, garlic, chili flakes, smoked paprika, sea salt, and ground pepper for about 5 minutes until softened. While cooking if it starts getting a little dry use about ¼ C of vegetable stock to deglaze the pan.
- Add this mixture to a blender along with another ¼ cup of vegetable stock, roasted red peppers, and nutritional yeast. Blend on high until very smooth.
- Drain cooked noodles and add to the pan over medium low heat along with all of the sauce. Stir and heat through for about 2 to 3 minutes and toss in fresh basil during the last minute.
- Top with extra ground pepper and vegan parmesan if desired. Serve immediately!
