This creamy vegan roasted red pepper pasta is the answer to your healthy comfort food dreams! Cozy up with a bowl of this warming dish. 


  • 3 red peppers
  • 1 tsp olive oil
  • 2 garlic cloves
  • 3 tbsp tomato paste
  • 3/4 cup almond milk
  • 2 tbsp red wine (optional)
  • 1 tsp coconut sugar (or brown sugar)
  • salt & pepper to taste
  • 34 servings pasta of choice (I use gluten-free pasta)


  1. Line a baking sheet with parchment paper and preheat the oven to 450 degrees F.
  2. Cut the peppers in half and remove the core & seeds of the peppers.
  3. Place face down on the baking sheet and rub with a little olive oil.
  4. Bake for 20-25 minutes on the top rack of the oven until charred on top. (They should have some black spots)
  5. Remove the peppers from the oven and transfer to a bowl, covering with a plate or aluminum foil.
  6. Let steam for 5 minutes.
  7. Next using your hands, peel and remove the skins from the peppers. Discard the skins.
  8. Add the peppers, garlic, tomato paste, almond milk, red wine, coconut sugar, salt, and pepper to a high-speed blender.
  9. Pulse until smooth.
  10. Cook your pasta according to package directions.
  11. Mix the sauce into the pasta and serve!

Recipe from choosingchia

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