Vegan Roasted Red Pepper Pasta
Yield: Serves 2-3
Prep Time: 10 minutes
Total Time: 30 minutes
10 oz. pasta (I like linguine or fettuccine)
2 large red bell peppers
2 tbsp. olive oil
2 shallots minced
3 garlic cloves minced
1 1/2 cup vegetable broth (low-sodium)
1/4 cup nutritional yeast
1 tbsp. lemon juice
1 tbsp. corn starch mixed with 2 tbsp. water
dash of red pepper flakes
salt and pepper to taste
Preheat oven to 450 degrees F.
Place red peppers on a sheet pan and roast for 20-25 minutes until skin is charred and your peppers are tender.
While your peppers are roasting boil a large pot of water and cook pasta to al dente.
Mince your shallots and your garlic.
In a large skillet add olive oil and heat over medium-high heat. Add garlic and shallots and sauté until soft, fragrant and lightly golden.
Once your peppers are done remove the skins and seeds as well as the stem. You only want the flesh of the roasted red pepper.
Into a blender add roasted red peppers, garlic & shallot mixture, nutritional yeast vegetable broth and red pepper flakes. Blend until smooth.
Add sauce back into the large skillet and season to taste with salt & pepper.
Make your cornstarch slurry and slowly add the mixture to your sauce while stirring over medium low heat.
Once the sauce is thickened add in pasta and incorporate together.
You should have some extra sauce leftover. I like to store this for next day leftovers. Already sauced pasta is always a little less saucy the next day.
Feel free to serve topped with fresh basil or parsley.
*The corn starch and water mixture (slurry) is a thickening agent for your sauce. The sauce will thicken as is heats. Allow time for the magic to happen while slowly incorporating the mixture.
*When choosing your bell peppers look for the deepest red you can find as this will result in the most flavorful sauce.
*If you do not have vegetable broth you can replace this ingredient with a neutral tasting plant milk (unflavored almond or soy would work well).