Description
Vegan Roasted Red Pepper Pasta is a vibrant, creamy dish that combines the rich flavors of roasted red peppers with garlic and fresh basil. Perfect for weeknight dinners or entertaining guests, this recipe transforms simple ingredients into a restaurant-quality meal. Enjoy every delicious bite of this wholesome pasta, ideal for impressing friends and family alike!
Ingredients
Scale
- 8 oz penne pasta
- 2 large red bell peppers (about 1 lb)
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup nutritional yeast
- 1 cup low-sodium vegetable broth
- 1/4 cup fresh basil leaves
Instructions
- Preheat oven to 400°F (200°C). Halve and seed the red bell peppers, placing them cut-side down on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until charred and tender.
- In a large skillet, heat one tablespoon of olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute).
- Transfer roasted peppers to a blender along with sautéed garlic, nutritional yeast, vegetable broth, and fresh basil. Blend until smooth.
- Cook the penne pasta according to package instructions in salted boiling water until al dente. Reserve half a cup of pasta water before draining.
- Combine the cooked pasta with the blended sauce in the skillet over low heat. Add reserved pasta water gradually until desired consistency is reached.
- Serve hot, garnished with extra basil leaves.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg