Looking for an easy, budget friendly and dairy free recipe? This Creamy Roasted Red Pepper Pasta is perfect for the entire family!
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Roasted Red Peppers
When I first started to dream up this recipe, I planned to use jar red peppers to make the sauce. After doing a bunch of research I realized that it was super easy to roast them yourself! Even though it does not take too long, if you do not have the time you can definitely make this with previously roasted red peppers. However, I cannot confirm what the measured amount of jarred red peppers would be.
Roasted peppers have a very distinct and appealing flavor. They are used in many dishes around the world. In Mexico, roasted Poblano peppers, or Rajas, are a staple. With any roasted pepper you want to make sure you completely remove the charred skin prior to consuming or completing a recipe. The tough, outer skin of a roasted pepper is difficult to digest and often leaves a bitter flavor. Most people think the skin should be left on for extra flavor, but it is the complete opposite!
Creamy without the Cream
Many of you have reached out that you love when I post “creamy” recipes and find out that there is actually no cream involved. The amount of people who consume dairy is decreasing. Plus, research is beginning to show that consuming less animal products overall is better for your body. To make recipes creamy, I choose from a handful of techniques. By far the easiest one is to use a vegan, or dairy-free, substitute. Then, there is no need for add thickeners, such as arrowroot or cornstarch.
You can find dairy free yogurt at most grocery store. For hot dishes, I have found almond yogurt to be the best thickener for my recipes. Cashew yogurt seems to stay thin and not thicken the recipe at all. If you have any questions about how to thicken this recipe, or any others, using dairy-free options, don’t hesitate to reach out. I know you’ll love this Creamy Roasted Red Pepper Pasta, because it has become a staple in our house!
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Creamy Roasted Red Pepper Pasta
Equipment
- cookie sheet
- 5 quart pot
- silicone baking sheets
Ingredients
- 7 red peppers medium sized
- avocado oil spray
- 16 oz pasta
- 1 Tbs dairy free butter Earth Balance recommended
- 1 onion medium, diced
- 4 garlic cloves minced
- 1 cup almond yogurt
- 1 cup almond milk unsweetened, plain
- 8 oz baby bella mushrooms sliced
- 12 oz frozen peas
- 1 tsp paprika
- 1 tsp salt
- pepper to taste
Instructions
- Turn oven on to broil at 500F
- Cut the red peppers vertically so that they are big slices of peppers, in 3-4 big pieces
- Spray or coat two baking sheets with oil and place peppers cut side down. Lightly spray tops of peppers
- Cook peppers for 15-22 minutes until skins are charred and peppers look like they are starting to wilt. Do not touch them while they cook!
- Start water to cook pasta according to the directions on the package. Prepare the veggies
- Heat large pan on medium high heat for 1 minute
- Add dairy-free butter and onions, sauté for 3 minutes
- Add garlic and stir for 30 seconds
- Add onions, almond yogurt, and almond milk to a food processor or blender and set aside until the peppers are ready
- Return the pan to medium-high heat
- Add peas to pan and sauté for 3 minutes
- Add sliced mushrooms and 1/4 cup of water, then sauté for another 5 minutes until mushrooms begin to wilt. Stir frequently
- In the meantime, prepare the pasta according to the box when the water is boiling
- When the peppers are finished, allow them to cool for 3-5 minutes until they are safe to touch. Using a fork, feel the skin away from the pepper and place the peppers in the blender. Discard the skins.
- Add the spices to the blender and pulverize for 1-2 minutes until smooth
- When the pasta is finished, drain and return to the pot. Add the mushrooms and peas to the pasta, and stir in the roasted red pepper sauce
- Serve immediately or refrigerate for approximately one week
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!