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Creamy Vegan Red Pepper Pasta

  • Author: Mia Zarlengo
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch + Dinner

Description

A creamy delicious pasta sauce you would never know is vegan!


Ingredients

Scale
  • 8 oz package of your favorite pasta)
  • 2 red bell peppers OR jarred roasted red peppers (equivalent of about 2 peppers)
  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, finely diced
  • 2 cloves of garlic, minced
  • 1/4 cup almond milk (or any dairy free milk)
  • 3 tbsp jarred marinara sauce
  • 2 tbsp ripe avocado
  • 2 tbsp nutritional yeast
  • Salt and pepper, to taste
  • Optional: dash of red pepper flakes

Instructions

  1. *If using jarred peppers, skip this step.* If roasting your own peppers: preheat oven to 500°F. Place bell peppers on baking tray, and roast for 25 minutes, until charred/blackened. Remove peppers from oven, then wrap in foil for 10 minutes to steam. Peel skin off, and remove stems and seeds from the peppers. 
  2. Heat a skillet over medium. Once hot, add olive oil; sauté garlic and onions until onions are translucent, about 6 minutes. Make sure to stir frequently so that garlic doesn’t burn. Remove from heat and add onions/garlic and olive oil from the pan to a blender along with the peppers and all other ingredients. Blend until a smooth sauce forms.
  3. Cook pasta according to directions on box.
  4. Once pasta is cooked and drained, add sauce and noodles to a skillet to gently reheat. Serve and enjoy!