Vegan Roasted Red Pepper Pasta (GF)

VEGAN ROASTED RED PEPPER PASTA (GF)

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Author: Minimalist Baker

Ingredients

• 2 (~119 g each) red bell peppers
• 2-3 Tbsp olive oil
• 2 medium shallots* (finely chopped)
• 4 cloves garlic* (finely chopped)
• Sea salt and ground black pepper (to taste)
• 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp nutritional yeast
• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
• 1 pinch red pepper flake (optional // for heat)
• 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)

FOR SERVING optional

• Vegan parmesan cheese
• Finely chopped fresh parsley or basil

Instructions

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

INSTRUCTIONS

For full instructions you can go to : http://minimalistbaker.com