Roasted Red Pepper Penne Pasta
This vegan WFPB pasta dish will knock the sock off anyone regardless of their food likes!
Servings: 4
Equipment
- sauce pan
- blender
Ingredients
- 3 red peppers seeded and halved
- 1 avocado cut up
- 1 1/2 cup unsweetened almond milk
- 2 tbsp lemon juice
- 4 cloves garlic
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 1 pkg whole grain penne
- 2 tbsp olive oil OPTIONAL
- 1 onion chopped
Instructions
- Preheat oven to 400°F (200°C).
- Place red bell peppers cut-side down on a foil lined baking sheet.
- Bake for 20-30 minutes, or until the skin blackens.
- In the meantime, prepare the pasta according to package instructions.
- While water heats, prep the rest of the sauce. Combine avocado, almond milk, lemon juice, garlic, salt, pepper, red pepper flakes, olive oil (optional), and nutritional yeast in a blender.
- While pasta cooks, saute the chopped onion in a pan, set aside.
- Pull the peppers from the oven. Transfer the peppers into a lidded container. Let cool covered for 5 min. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
- Add the roasted red peppers to the blender. Blend until smooth.
- Combine with cooked pasta and sauteed onion. Serve.
Notes
If you want to save time, use a large jar of roasted red peppers, drained, in water for your sauce instead of roasting it from scratch. If you are very sensitive to heat, decrease the amount of crushed red pepper or skip entirely.
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