If you thought that red peppers could not taste any better, then you have to try this Roasted Red Pepper Pasta.
Creamy, slightly sweet, smooth, with a nice kick from the roasted habanero pepper. You will be making this recipe on repeat for a quick lunch or a satisfying dinner.
The best part is that you only need 7 ingredients and 40 minutes to make this Roasted Red Pepper Pasta.
This recipe is 100% plant-based and you can easily make this gluten-free by using a gluten-free pasta of your choice. Most of the ingredients you need to make this recipe are probably already in your kitchen as you read this. So, take moment (grab your phone, laptop, or whatever device you are reading this on) and browse through your kitchen cupboards and see if you have all the ingredients you need.
Now that you have everything you need. Here is the recipe.
Roasted Red Pepper Pasta
Ingredients
- 3 Red Bell Peppers
- 1 clove garlic
- ¼ Habanero Pepper adjust to your heap preference
- 1 tbsp Nutrional Yeast
- Olive Oil
- Sea Salt
- 1 lb Dried Pasta of your choice
Instructions
- Preheat your over to 375℉. Remove the seeds from the red bell peppers.
- On a pan roast red bell peppers, garlic clove, and habanero pepper with a drizzle of olive oil and sprinkle of sea salt for 30 minutes.
- While the peppers are roasting, boil your pasta to your liking. Reserve a ¾ cup of pasta water.
- In a blender, combine your roasted red peppers, garlic (skin removed), habanero pepper, nutritional yeast, sea salt to taste, and the ¾ cup of reserved pasta water. Blend until smooth.
- Pour over your cooked pasta and serve warm. Enjoy.
Video
Congratulations!! You have just made this deliciously simple 100% plant-based Roasted Red Pepper Pasta. Please leave a recipes rating in the comments below and share you whole experience with this recipe. Thank you so much for allowing my humble recipe to grace your kitchen and feed the ones you love the most.
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