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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
Servings: 4
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • cookie sheet
  • 5 quart pot
  • silicone baking sheets

Method
 

  1. Turn oven on to broil at 500F
  2. Cut the red peppers vertically so that they are big slices of peppers, in 3-4 big pieces
  3. Spray or coat two baking sheets with oil and place peppers cut side down. Lightly spray tops of peppers
  4. 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!
  5. Start water to cook pasta according to the directions on the package. Prepare the veggies
  6. Heat large pan on medium high heat for 1 minute
  7. Add dairy-free butter and onions, sauté for 3 minutes
  8. Add garlic and stir for 30 seconds
  9. Add onions, almond yogurt, and almond milk to a food processor or blender and set aside until the peppers are ready
  10. Return the pan to medium-high heat
  11. Add peas to pan and sauté for 3 minutes
  12. Add sliced mushrooms and 1/4 cup of water, then sauté for another 5 minutes until mushrooms begin to wilt. Stir frequently
  13. In the meantime, prepare the pasta according to the box when the water is boiling
  14. 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.
  15. Add the spices to the blender and pulverize for 1-2 minutes until smooth
  16. 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
  17. Serve immediately or refrigerate for approximately one week
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