Roasted Red Pepper Sauce with Gluten Free Pasta
Vegan recipe that you can add meat too…deliciously decadent gluten-free pasta…such a comforting dish to enjoy!
This is a delicious, packed-with flavor sauce that is so easy to execute for a weeknight meal or for having guests over. We added some ground turkey to ours, for extra protein but the sauce doesn’t need it.
Funny fact about us…we like zoodles but not by themselves. In my recipe, I’ve noted to both boil noodles and lightly sautee some zoodles (if you want). My husband and I have found every dish is too “vegetable-y” with just zoodles, ha!
Roasted Red Pepper Cashew Cream Pasta (Vegan)
This fantastic sauce is nice and thick with oodles of flavor.
- 3 large red bell peppers do not substitute with other colors bell peppers
- 2 T olive oil
- 2-3 cups dried pasta of choice (we used Trader Joe's red lentil & brown rice pasta)
- 1 c raw cashews (whole, not roasted)
- 2 cloves garlic, minced
- 1 large handful of fresh basil or use 2 T dried basil
- 1.5 tsp Thyme
- 1/4 c nutritional yeast
- 1/2 c boiling hot water (can save from pasta water)
Roasting the Peppers
Preheat oven to 400 degrees.
Remove core from bell peppers & slice into quarters.
In a large bowl, toss peppers with olive oil, salt and pepper.
Place on a large baking sheet (ideally lined with a silpat liner or foil), with skin-side up.
Bake for approximately 20 minutes. They should be tender and slightly browned with a few roasted black spots.
While peppers are in the oven, start boiling your water for the noodles. We also used "zoodles" (lightly sautee in olive oil for ~ 2 minutes) & serve over noodles, then top with sauce.
Making the Sauce
Once peppers are done, add to the blender/cuisinart, along with 1/2 c of the boiling pasta water. Blend ingredients until smooth, thick and creamy. Add salt & pepper as needed.
Pour sauce over drained pasta (& if you desire, stir until pasta is well coated).
If you're not vegan or a vegetarian, you can also add ground meat to this sauce for extra protein! We used ground turkey that we had cooked & mixed it into the sauce before serving.
Slightly adapted from Walder Wellness recipe here.