VEGAN ROASTED RED PEPPER PASTA

 

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy and simple, yet incredibly satisfying.

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Italian, Vegan, Gluten Free

Serves: 4

INGREDIENTS

• PASTA
• 2 red bell peppers
• 2-3 Tbsp olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• Sea salt and ground black pepper
• 1.5 cups Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp nutritional yeast
• 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
• Pinch red pepper flake (optional, for heat)
• 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)
• FOR SERVING
• Vegan parmesan cheese
• Finely chopped fresh parsley or basil

INSTRUCTIONS

1. Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.

NOTES

*Inspired by/loosely adapted from Lauren's Latest

Get More Raw Vegan Diet Recipes Here

Gluten Free & Dairy Free Recipe: Pumpkin Pie Chia Seeds Pudding Parfait

Ingredients

• 1/3 cup chia seeds
• 270ml light coconut milk 
• 300g (net weight) pumpkin, peeled & diced
• A Tbsp water
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Maple syrup
• A handful of pecan

Instructions

1. In a bowl, combine chia seeds and coconut milk and stir until well mix. Allow the mixture to rest in the refrigerator for at least an hour.
2. In the meantime, place the diced pumpkin in a microwave proof container with a lid (I used a Pyrex Casserole dish) with a tablespoon of water. Cook the pumpkin in the microwave for 10 minutes (or more) in the Hi setting until the pumpkin is softened.
3. Add ground cinnamon and nutmeg to the pumpkin and mash it with a fork. You may need to add a little water if the mixture appears to be dry. Set aside for the pumpkin to cool before refrigerate it .
4. Roughly divide the pumpkin mash and chia seeds pudding into 4 portions respectively. In two glasses, spoon the chia seeds pudding and pumpkin in alternate layers and top with pecan pieces. Drizzle with maple syrup if you like.

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Easy, Healthy, Gluten-Free, Dairy-Free Mexican Pizza Recipe

Ingredients:

• 2 Udi’s Gluten Free Pizza Crusts (or your favorite gluten-free pizza crusts)
• 1 cup Refried Black Beans 
• 1/2 cup Salsa, your favorite works fine
• Optional: 1/2 – 1 cup cheese, preferably Organic – either Dairy or Dairy-free such as Daiya – the cheese can be totally left out here as this is not a cheese based type of pizza
• 2 chicken breasts, cooked and shredded – preferably Organic
• 1 cup frozen sweet corn, preferably Organic
• 1/2 red onion, finely chopped
• 1 cup Micro-greens
• 1/2 teaspoon garlic salt

Directions:

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

2.  Take the 2 Udi’s Crusts and place them on your baking sheet.  Spread the refried black beans evenly over each crust. Then top each with the salsa. Then add the dairy or dairy-free cheese if using (this is a very optional ingredient for this recipe).  Spread the chicken, corn, red onion, micro-greens, and garlic salt evenly over each pizza.

3.  Place baking sheet in preheated oven for about 10 minutes until the pizzas are warmed through and the cheese, if using, is melted and beginning to bubble.

4.  After removing from oven, place slices of fresh avocado evenly over the pizza and then squeeze the lime wedges evenly over the pizzas before serving.  Enjoy.

You can truly top pizzas with anything. They are a great way to get a variety of vegetables into you and your family.  Do you have any unique ideas for pizza toppings?

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