Roasted Red Pepper Pasta

Roasted Red Pepper Pasta made with legume pasta in a creamy roasted red pepper sauce served with broccoli. Perfect to use a jar of roasted red peppers!

If this year is the year of buckling down and getting s***, last year was the year on the road. 

We flew to Germany twice, spent a day in New York City, visited family in North Carolina and Virginia, drove to Kentucky and Indiana, and flew to Chicago. 

That’s a lot of traveling for someone who whole-heartedly identifies as someone who “doesn’t travel well”. 

With traveling there is this horrible juxtaposition of excitement and unknown. 

And the great unknown is a scary place for planners like me.

Although it takes a lot more time, I always take the time to plan ahead when traveling, if possible. 

When we drove to Kentucky and Indiana, for example, we had the unique opportunity to have constant access to a fridge, so I packed a cooler full of meal-prepped food. 

This Roasted Red Pepper Pasta was one of the meals that I packed for the week. 

Right before the trip, we had a lonely jar of roasted red bell pepper, so I used it as the base to this creamy red pepper sauce over pasta with cooked frozen veggies.

I was so grateful for to have it, because it took the pressure off family to serve me something vegan, and eased my vegan dilemma of being plant-less and protein-less! 

Ever since then, this Roasted Red Pepper Pasta has been on rotation in our house. 

It’s made with legume pasta in a creamy roasted red pepper sauce served with vegetables. 

And it happens to be the perfect way to use up a leftover jar of roasted red peppers! 

Here’s what you need:

• red lentil pasta 
• roasted red peppers
• garlic powder
• unsweetened almond milk 
• low-sodium vegetable broth
• cashews
• nutritional yeast
• frozen broccoli
• vegan parmesan cheese
• fresh herbs

That’s it!

Bring a large pot of water to a boil over medium-high heat and add the red lentil pasta.

I recommend slightly undercooking the pasta because you’ll be cooking it in with the sauce later. 

Legume pasta in general is easy to overcook, so be sure to watch it closely and drain the water immediately after it boil! 

If you can’t find or don’t like legume pasta, choose your favorite pasta of your choosing instead. 

 

While the pasta is boiling, you can make the red pepper sauce.

Add the roasted red pepper, garlic powder, almond milk, vegetable broth, nutritional yeast, and cashews to a high-speed blender or food processor.

Blend until it’s smooth and creamy. 

I added my raw cashews directly into my Vitamix, but you can soak them before if you need to. 

Cook the frozen broccoli on the stovetop according to package instructions. 

I like to add some green for a bit of color, but you can also skip the vegetables altogether or add your favorite frozen blend.

You decide! 

When the pasta is done, strain the pasta in a colander but don’t rinse the pasta.

This is important, friends! 

The starches in the cooked pasta water will help the sauce thicken up. 

Place the pot back on the stovetop and reduce the heat to medium-low. 

Pour the red pepper sauce in the pot and heat it until it’s bubbling and thickened, about 5 minutes.

If it’s still a bit runny, that’s OK!

I promise the pasta will save the consistency. 

Add the pasta back to the pot with the steamed broccoli and heat everything for an additional 3-5 minutes.

This allows the starch of the pasta to thicken the sauce even more. 

When you’re happy with the consistency, serve your Roasted Red Pepper Pasta hot. 

I love mine with fresh grated vegan parmesan cheese and fresh herbs. 

Try out this Roasted Red Pepper Pasta as a delicious alternative to tomato sauce. 

You can easily make it for a weeknight 1-pot dinner, but it’s perfectly suitable to dress up for a date night, too! 

It tastes creamy, slightly sweet, and delicious on any noodles.

It’s the best way to use up a jar of roasted red peppers in the fridge, or for anyone avoiding tomatoes. 

While I love tomatoes, tomato sauces tend to give me heartburn and other gastrointestinal problems, so, for the most part, I avoid them! 

Store any leftover roasted red pepper pasta in an airtight container in the refrigerator for up to one week and reheat in the microwave before serving. 

Enjoy! 

If you make this Roasted Red Pepper Pasta, I want to hear about it.

Give me a shout on Instagram and use #floraandvino to show me yours.

Check out my Pinterest page to pin more recipes like this one to make later!

For more easy pasta recipes, check out my 1-Pot Tomato Basil Pasta and Avocado Collard Greens Pesto Pasta.

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XO Lauren

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