Description
Roasted Red Pepper Pasta made with chickpea pasta in a creamy roasted red pepper sauce served with broccoli. Perfect to use a jar of roasted red peppers!
Ingredients
- 8-oz. red lentil pasta
- 4 roasted red peppers
- 1/4 tsp garlic powder
- 1 cup unsweetened almond milk
- ½ cup low-sodium vegetable broth
- 2 TBSP nutritional yeast
- 1/4 cup cashews
- 1 16-oz bag frozen broccoli
For serving
- vegan parmesan cheese
- fresh herbs
Instructions
- Bring a large pot of water to a boil over medium-high heat and add the red lentil pasta. Cook the pasta according to package instructions.
- While the pasta is boiling, 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.
- Cook the frozen broccoli on the stovetop according to package instructions.
- When the pasta is done, strain the pasta in a colander but don’t rinse the pasta. Place the pot back on the stovetop and reduce the heat to medium-low.
- Pour the red pepper sauce in the pot and heat until it’s bubbling and thickened, about 5 minutes. If it’s still a bit runny, that’s OK! 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 to allow the starch of the pasta to thicken the sauce even more.
- Serve warm with a sprinkle of vegan parmesan cheese.
- Store leftover roasted red pepper pasta in an airtight container in the refrigerator for up to one week and reheat before serving.
Notes
Recipe adapted from From My Bowl
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Pasta, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free