Name: Creamy Vegan Red Pepper Pasta
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 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

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

*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.
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.
Cook pasta according to directions on box.
Once pasta is cooked and drained, add sauce and noodles to a skillet to gently reheat. Serve and enjoy!