Vegan 20-Minute Pasta With Roasted Red Pepper Sauce
Need a quick, vegan pantry meal? Try this simple pasta with penne and a creamy, cheesy roasted red pepper sauce. Must try! Ready in just 20 minutes from start to finish.
Equipment
- Pasta
Ingredients
- 1 12 ounce jar roasted red peppers, drained
- 3/4 cup unsweetened soy milk
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 4 cloves garlic, roughly chopped
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes
- 12 ounces penne, regular or whole-wheat
Instructions
- Bring a large pot of salted water to a boil over medium heat.
- Place the drained roasted red peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast in a and puree until creamy. Season to taste as needed with salt/pepper and add to a large. Simmer over medium heat while you make the pasta.
- Place the pasta in the water and cook until under al-dente, about 1-2 minutes before the recommended time on the package. The pasta should be still pretty toothy, but not hard.
- Drain the pasta and reserve 1 cup pasta water. Add the pasta to the sauce on the stove and cook, adding a splash of pasta water at a time to loosen the sauce as needed as you toss the sauce with the pasta to finish cooking.
- Divide into 4 bowls and eat.
Nutrition
Serving: 1/4th recipeCalories: 410kcalCarbohydrates: 72gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 10gCholesterol: 0mgSodium: 475mgFiber: 8gSugar: 7g