Can I substitute the mushrooms?

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.

I'm allergic to soy what can i substitute the Tamari/ soy sauce with?

There are products available now that carry a similar umami note such as coconut aminos which is widely available online.

How am I best storing this?

Store in a reusable sealed container in the fridge.

What happens if i don't like red peppers?

Just leave them out and it will also work fine.

How long does this last in the fridge?

It will last for 2 days in the fridge

What about a gluten free option

Our favourite GF pasta is brown rice pasta which is widely available.

Roasted Red Pepper Pasta - The Happy Pear

Roasted Red Pepper Pasta

This super satisfying roasted red pepper pasta takes only minutes to make. Use your favourite wholemeal pasta, or for a gluten-free option, we recommend brown rice pasta.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 513 kcal

Ingredients

300 g wholemeal pasta of choice use gluten-free if coeliac

For the Red Pepper Sauce:

100 g raw cashew nuts
500 ml oat milk
1 tsp salt
¼ tsp ground black pepper
1 tsp garlic powder
15 ml lemon juice
100 g roasted red peppers from a jar

For the Vegetables:

100 g frozen peas
200 g mushrooms
1 tbsp tamari or soy sauce

To Serve:

75 g roasted red peppers from a jar
20 g fresh basil

Instructions

Prepare the Vegetables: Place the frozen peas in a large bowl and cover with just-boiled water. Leave to defrost. Finely chop the mushrooms. Pick the basil leaves from their stalks. Slice the 75g of roasted red peppers into thin strips.
Cook the Pasta: Cook the pasta according to the instructions on the packet in well-salted water. While it cooks, prepare the creamy red pepper sauce.
Make the Sauce: Blend all the sauce ingredients (except the basil) until smooth.
Cook the Mushrooms: Heat a non-stick pan over high heat. Once hot, add the chopped mushrooms and fry for 5 minutes, stirring regularly. When the mushrooms start to brown, add the tamari and stir quickly to coat. Remove from the heat.
Combine and Heat: Drain the pasta, reserving some of the pasta water. Drain and rinse the peas, ensuring they are thawed. Add the drained pasta, peas, and blended cashew sauce to the pan with the cooked mushrooms. Mix well over medium heat until everything is warmed through, adding a few tablespoons of reserved pasta water if needed. Simmer until the sauce thickens to your desired consistency.
Serve: Taste and adjust seasoning if necessary. Serve topped with the chopped basil and sliced roasted red peppers. Enjoy!

Video

Nutrition

Calories: 513kcalCarbohydrates: 84gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1796mgPotassium: 708mgFiber: 5gSugar: 14gVitamin A: 943IUVitamin C: 32mgCalcium: 259mgIron: 7mg

Tried this recipe?Let us know how it was!

Recipe Club

Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!

Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.

Your Membership Includes:

Recipes: Access 600+ delicious, health-boosting recipes.

Community Connection: Share cooking tips, get inspired, and support each other.

Wellness Resources: Unlimited HIIT workouts, guided meditations, yoga lessons, and breathwork sessions.

Eat Well. Feel Good. Live Better. Join The Happy Pear Recipe Club today and transform your culinary and wellness journey.

Join Now! Choose between monthly or annual membership and get access to all our incredible recipes and resources in one place.

Roasted Red Pepper Pasta

Serving suggestions for this Roasted red pepper pasta dish?

Our favourite Pasta recipes