Roasted Pepper & Beans Pasta
Vegan, creamy & nutritious pasta dish ready in 30 mins for a delicious lunch or dinner meal.
Ingredients
- 500g your choice of pasta ( I used lentil fusilli for extra protein- you can use any pasta variety that you like)
- 2 tablespoons olive oil
- 2 shallots or 1 big red onion, chopped
- 3 large garlic cloves, minced
- ¼ tsp chili flakes (optional)
- Salt & pepper
- 400g roasted red pepper jar or homemade roasted red peppers
- ½ cup cannellini beans, rinsed & drained
- ¼ cup nutritional yeast
- 1 ¼ cup almond milk
- ¼ cup chopped fresh basil or parsley
- Your green veggie addition: A few stalks of grilled Asparagus or add in sauteed kale or spinach into the finished pasta dish
Step by Step Instructions
Step 1
Cook the pasta as per pack
Step 2
Meanwhile, if using fresh roasted pepper. Chop them into big pieces, lay on a lined baking sheet and drizzle with olive oil. Roast in oven for 15-20 mins at 200Celcius.
Step 3
While the pasta cooks & red pepper roasts, add 2 tbsp olive oil in skilled and saute the chopped onions and garlic. Season with salt & pepper. Saute till softened.
Step 4
Add the onion/garlic mix into a blender. Add the roasted red pepper, nutritional yeast, red pepper flakes, and almond milk. Blend till forms a smooth sauce. Season with salt & pepper
Step 5
Drain the pasta and return back to pot. Mix in the sauce.
Step 6
Top with freshly cut basil or parsley, more chili flakes if you’d like and serve with the asparagus on the side.
Step 7
Top with freshly cut basil or parsley, more chili flakes if you’d like and serve with the asparagus on the side.
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