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–+ servings
roasted red pepper pasta

Creamy Roasted Red Pepper Pasta

A creamy, yet dairy free recipe that is perfect for the whole family!
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Total Time 30 minutes
Course Main Course
Servings 4

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
Keyword 30 minutes or less, dairy free, Healthy, pasta, roasted red peppers
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