Creamy Roasted Red Pepper and White Bean Pasta

• 8 oz pasta (fusilli or penne)
• 1 cup roasted red peppers, jarred or homemade
• 15 oz can white beans, drained and rinsed
• 1 cup unsweetened plant-based milk
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese (optional for serving)

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. 3 Add roasted red peppers to skillet, stirring to warm through.
4. 4 In a blender, combine white beans, plant-based milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
5. 5 Pour the blended mixture into the skillet with the red peppers. Stir in pasta, adding reserved pasta water as needed to reach desired creaminess.
6. 6 Simmer gently for 2-3 minutes, allowing flavors to meld.
7. 7 Remove from heat, stir in fresh basil, and serve immediately. Top with Parmesan if desired.

Equipment

• Large pot for pasta
• Large skillet
• Blender or food processor

Variations

• Add sautéed spinach or kale for extra greens.
• Stir in cooked chickpeas for added protein.

Substitutions

• Substitute dairy milk for plant-based milk for a creamier texture.
• Use breadcrumbs for a crunchy topping instead of Parmesan.

Pairings

• A glass of crisp Sauvignon Blanc.
• Garlic bread on the side.

Nutrition

Tips

• For extra flavor, roast your own red peppers.
• Add a pinch of smoked paprika for a smoky depth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or plant-based milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or plant-based milk.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm, crusty bread.

FAQ