Best 2 Creamy Vegan Roasted Red Pepper Pasta Recipes
Indulge in a delightful culinary journey with our creamy vegan roasted red pepper pasta, a symphony of flavors that caters to both vegan and non-vegan palates alike. This tantalizing dish boasts a vibrant medley of roasted red peppers, a rich and creamy sauce, and a symphony of herbs and spices that dance on your taste buds. The roasted red peppers add a touch of smokiness and sweetness, while the creamy sauce, made with a blend of plant-based milk and cashews, offers a velvety texture and a hint of nuttiness. A generous sprinkling of fresh herbs, such as basil and oregano, adds a burst of aromatic freshness, elevating this pasta to a gourmet experience. Accompanying this main course are three equally enticing recipes: a refreshing and tangy arugula salad with a zesty lemon vinaigrette, a delectable roasted vegetable medley that showcases the vibrant colors and flavors of fresh produce, and a decadent vegan chocolate mousse that provides a sweet and satisfying ending to your culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY VEGAN ROASTED RED PEPPER PASTA
Got 20 minutes? Then you've got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that'll please vegans and carnivores alike.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
- While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
- Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
- Return the pasta to the pot you cooked it in or to the saute pan - whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
- Taste and add more salt and pepper if desired.
- Sprinkle basil over the top and serve!
Nutrition Facts : Calories 317 kcal, Sugar 4 g, Sodium 488 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 49 g, Fiber 3 g, Protein 10 g, ServingSize 1 serving
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
- Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
- Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
- Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
Tips:
- Choose ripe and flavorful red bell peppers for the best taste.
- Roast the red bell peppers until they are charred and slightly blackened for a smoky flavor.
- Use a high-quality vegan cream cheese for a rich and creamy sauce.
- Add a splash of lemon juice to the sauce for a bit of brightness.
- Use a variety of herbs and spices to flavor the sauce, such as garlic, onion, basil, and oregano.
- Serve the pasta immediately with a sprinkle of fresh herbs and a drizzle of olive oil.
Conclusion:
This creamy vegan roasted red pepper pasta is a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion. The roasted red peppers give the sauce a smoky and slightly sweet flavor, while the vegan cream cheese makes it rich and creamy. The pasta is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, cheesy, or herby, this pasta is sure to please everyone at the table.
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