Roasted Red Pepper Pasta
It’s a creamy, rich and comforting sauce that pairs so well with any pasta of choice. And the best part is that it’s totally vegan without any cream used at all. It’s the perfect combination of sweet and savory and a nice change from marinara!
Ingredients
- Roasted Red Peppers: I like to use jarred roasted red peppers because they are already cooked, and it cuts down on the prep time. However, you can absolutely roast your own peppers if you prefer.
- Onion: I used a white onion, but you can use any type of onion that you have on hand.
- Garlic: I used fresh garlic and roasted it, but you can also use jarred minced garlic or even garlic powder. If you don’t use fresh, just add the jarred or powdered garlic to the food processor.
- Plant-Based Milk: I used almond milk, but any type of plant-based milk will work in this recipe.
- Seasoning: Olive oil, salt, and a sprinkle of crushed red pepper really help bring the flavor out in this pasta sauce!
- Spaghetti: I used spaghetti, but you can use any type of pasta that you have on hand.
Directions
- Line a small baking sheet with parchment paper. Place the onions, garlic, and crushed red pepper on the baking sheet, and drizzle with olive oil.
- Roast until the onions are tender and golden brown..
- Transfer the roasted onions and garlic to a blender when done roasting, along with the drained roasted red peppers and milk.
- Blend until smooth and creamy.
- Transfer the sauce on top of the cooked pasta.
- Toss to combine.