Roasted red pepper pasta
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.
Serving suggestions for this Roasted red pepper pasta dish?
- It goes brilliant served with this Italian pumpkin and rice salad
- Guacamole goes fab with this
- Here is a lovely salad framework and salad burrito that goes wonderfully
- A super tasty and healthier dessert to serve after this dish is this healthier banoffee pie
Our favourite Pasta recipes
- This creamy fettuccini alfredo with baked cauliflower dish is a total winner!
- One of our favourite dishes is this Caponata style spaghetti bolognese
- Here is a lovely low FODMAP creamy broccoli pasta bake that is so tasty and great for your digestion
Easy Creamy roasted red pepper pasta
Takes 10 minutes
Serves 4
Ingredients
- 300 g wholemeal pasta of choice use GF if coeliac
- Red pepper sauce
- 100 g cashew nuts
- 500 ml oat milk
- 1.5 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 15 ml lemon juice
- 100 g roasted red peppers from a jar
- Veg
- 100 g frozen peas
- 200 g mushrooms
- 1 tbsp tamari/ soy sauce
- 75 g of roasted red peppers from Jar to serve
- 20 g basil to serve
Instructions
- In a large bowl add the frozen peas and pour over just boiled water and leave to defrost. Finely chop the mushrooms. Pluck the basil leaves from the stalk. Slice the 75g of roasted red pepper into thin strips.
- Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce.
- Blend all ingredients for the sauce (except the basil) till smooth.
- Heat a non-stick pan on high heat and once hot add the chopped mushrooms and fry for 5 mins stirring regularly, Once they start to brown add the tamari and quickly stir it around the pan. Remove from the heat.
- Drain the pasta, keeping some pasta water aside. Drain and rinse the peas (ensure that they are thawed) Add the drained pasta, peas and cashew sauce to the cooked mushrooms, mix well over medium heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.
- Taste and season before serving with the chopped basil. Enjoy!!
Nutrition
Video
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4 responses to “Roasted red pepper pasta”
My family all love this meal – its easy to make and delicious
This recipe has changed??? You used to have to soak the cashews?
I dont know what has gone wrong with this – is 500ml of milk correct? I am left with a brownish sauce, with peas and flecks of mushrooms floating in it. I’m furious! This was not a cheap recipe to make.
What is “veg” in the Roasted Red Pepper Pasta recipe?