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–+ servings
Pasta with red pepper and cherry tomatoes

Creamy Roasted Red Pepper & Tomato Pasta

This incredibly delicious roasted red pepper pasta is so good! You'll be putting this on rotation for sure!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Course dinner
Cuisine American
Servings 5
Calories 169 kcal

Equipment

  • 1 medium pot
  • 1 stove top

Ingredients
  

  • 3 cups pasta boiled
  • 2 whole red bell peppers
  • 1 cup cherry tomatoes
  • 3 cloves garlic
  • 1/2 cup milk plant based
  • 1/4 cup vegetable stock
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp white pepper
  • 1/8 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp mustard powder
  • 2 tbsp parmesan vegan
  • 1/2 cup spinach chopped

Instructions
 

  • Preheat oven to 375F
  • Prepare a tray with parchment paper. Place whole bell peppers, cherry tomatoes, and garlic cloves
  • Bake for 30-40 minutes or until tender and char grilled. Once cooked, set half the cherry tomatoes aside.
  • In a pan, heat on medium with some olive oil
  • Add in grilled vegetables and all the spices. Sautee for a couple minutes until fragrant.
  • Stir in vegan milk, vegetable stock, and vegan parmesan. Let it cook for 5 minutes. Bring to a boil and then simmer for the remaining minutes.
  • Pour the sauce into a blender. Blend until smooth. Be careful it may be hot!
  • Pour back into the pan and stir in the chopped spinach and whole cherry tomatoes you had set aside.
  • Enjoy with your favourite boiled pasta and more parmesan as a garnish. Or a splash of lemon. Or some sea salt.

Nutrition

Calories: 169kcalCarbohydrates: 31gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 331mgPotassium: 225mgFiber: 2gSugar: 3gVitamin A: 591IUVitamin C: 9mgCalcium: 88mgIron: 1mg