This super satisfying roasted red pepper pasta only takes minutes to make, use your favourite wholemeal pasta and for gluten free pasta, our favourite is brown rice pasta.
Takes: 10mins | Makes: 4 Servings | Difficulty: Medium
Here we make a delicious whole-food sauce based around roasted red peppers, cashew nuts, non dairy milk and lemon juice. You will need a blender to make this sauce, if you don’t have one you could easily borrow one from a neighbour. Try to use wholemeal pasta as its higher in fibre and better for your digestion and microbiome, our favourite is wholemeal spaghetti. When draining the pasta, keep a little of the pasta water to thin out the sauce if needed. You want to ensure that the sauce is not too thick nor to thin so it that perfect texture.
FAQ – frequently asked questions
Yes of course, many people don’t like the texture and taste of mushrooms, just replace them with tempeh or else with aubergine. Note the aubergine will take longer to cook, ensure to cook till they are soft and melt in your mouth texture.
There are products available now that carry a similar umami note such as coconut aminos which is widely available online.
This dish freezes well.
Store in a reusable sealed container in the fridge.
Just leave them out and it will also work fine.
It will last for 2 days in the fridge
Our favourite GF pasta is brown rice pasta which is widely available.
One response to “Roasted red pepper pasta”
My family all love this meal – its easy to make and delicious