Creamy Roasted Red Pepper Pasta

• 12 oz (340g) pasta of choice
• 1 cup roasted red bell peppers (jarred or homemade)
• 1 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp lemon juice
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese (optional)

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté for 1 minute until fragrant.
4. 4 Blend roasted red peppers, almond milk, nutritional yeast, smoked paprika, red pepper flakes, salt, and black pepper in a blender until smooth.
5. 5 Pour the sauce into the skillet and cook for 3-4 minutes, stirring occasionally.
6. 6 Toss cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency.
7. 7 Stir in lemon juice and fresh basil.
8. 8 Serve immediately, topped with Parmesan cheese if desired.

Nutrition

Tips

• For a richer flavor, roast your own red peppers.
• Add a protein like grilled chicken or chickpeas for a heartier meal.
• Nutritional yeast gives a cheesy flavor without dairy.

Storage

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

Serving Suggestions

• Pair with a simple green salad.
• Serve with crusty bread for dipping.

FAQ