Roasted Pepper & Beans Pasta

Vegan, creamy & nutritious pasta dish ready in 30 mins for a delicious lunch or dinner meal.

roasted pepper pasta recipe

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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