Creamy Dairy-Free Roasted Red Pepper Pasta: 1 sensational vegan dish
Enjoy a rich and creamy dairy-free pasta dish bursting with the sweet flavor of roasted red peppers. This recipe is easy to make and perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Scale
- 1 pound pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (12 ounce) jar roasted red peppers, drained
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add drained roasted red peppers, coconut milk, nutritional yeast, lemon juice, and smoked paprika to the skillet.
- Stir well and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Carefully transfer the sauce to a blender and blend until smooth. You can also use an immersion blender directly in the skillet.
- Return the sauce to the skillet (if using a regular blender). Add the cooked pasta and toss to coat.
- If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For a nut-free option, you can use unsweetened cashew cream instead of coconut milk.
- Adjust the amount of nutritional yeast to your preference for cheesy flavor.
- Add a pinch of red pepper flakes for a touch of heat.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (will vary based on pasta type and specific ingredients)
- Sugar: Approx. 5-8g
- Sodium: Approx. 300-500mg (will vary based on added salt)
- Fat: Approx. 20-30g
- Saturated Fat: Approx. 10-15g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 4-6g
- Protein: Approx. 10-15g
- Cholesterol: 0mg