Creamy Vegan Roasted Red Pepper Pasta
This creamy vegan red pepper sauce is perfect for the days you don't have much time to cook, or you are craving a delicious, flavorful, nutritious dish.
6 people
Calories: 683kcal
Ingredientes
- 1 cup pecans
- 3 roasted garlic cloves
- 1 large roasted red pepper fresh or from a jar
- 1 teaspoon champagne or white wine vinegar
- salt and pepper
- 1 1- lb pasta package
Elaboración paso a paso
- Roast the Veggies: Start by roasting a red bell pepper and garlic (leave the peel on) in a skillet or oven. Roast the bell pepper until it’s charred on all sides, then remove the skin and seeds. Peel the garlic once roasted.
- Blend the Ingredients: In a blender, combine the peeled roasted red pepper, roasted garlic, pecans, a teaspoon of vinegar, salt, and pepper. Add 1 cup of water and blend, starting at low speed and gradually increasing to high. Blend for about 2 minutes, or until the sauce is creamy. Taste and adjust salt and pepper if needed.
- Combine with Pasta: Toss the sauce with your cooked pasta. If the sauce is too thick or the pasta feels dry, add a bit of the reserved pasta cooking water to achieve the desired consistency.
Notas
Peeling the Bell Pepper: After roasting the pepper, place it in a sealed plastic bag for a few minutes. The steam will loosen the skin, making it easy to peel under running water.
Quick Option: If you’re short on time, you can use jarred roasted red peppers. They’re a pantry lifesaver for quick meals!
Quick Option: If you’re short on time, you can use jarred roasted red peppers. They’re a pantry lifesaver for quick meals!
Nutrition
Serving: 1serving | Calories: 683kcal | Carbohydrates: 117g | Protein: 22g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 453mg | Fiber: 7g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 2mg