This rich comforting Roasted Red Pepper Pasta is perfect for a weeknight meal. It is quick and easy to make.
Being a foodie, I have to admit that I love watching the Food Network and the Cooking Channel. I have been watching both channels for quite a few years. I didn’t realize until starting Create Mindfully just how much I have absorbed over the years.
Recently I saw Ree Drummond make a Roasted Red Pepper Pasta, and I knew I had to veganize it. I roasted my peppers to bring out their sweetness. You can use jarred roasted red peppers, but they don’t hold the flavor like roasting them yourself. (I know because I tried this dish both ways.)
To roast red peppers, you can use a grill, an oven, or stovetop. I didn’t have the grill fired up at the time of making this, so I don’t have any photos for that method. It is just like doing it on the stove. For the stovetop method you will need more time and patience, because you are watching and constantly turning the peppers.
My preferred (lazy) method is roasting them in the oven. Just add olive oil and roast away. You can walk away and do something else. Love it.
My new favorite gluten free pasta is by Ancient Harvest (no, they are not an affiliate, I just like their products). They have a rotelle and a penne pasta made from quinoa and lentils. I used the rotelle in a White Bean Pasta with Sun-Dried Tomatoes. They have 14 grams of protein per serving. They also have a black bean and quinoa elbow pasta with 12 grams per serving. The black bean pasta is the only one I have yet to try. I don’t know how well a black pasta is going to look on the blog. We eat with our eyes first, and part of creating recipes is to make the recipe look appealing. A part of me screams YES, make the black bean pasta! I like trying new foods and I like to inspire others to do the same. So eventually…
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Roasted Red Pepper Pasta
- 2 roasted red peppers (see below)
- 1 tablespoon olive oil + more for drizzling on peppers
- 8 oz. lentil and quinoa penne pasta
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup unsweetened plain almond milk
- 1/4 cup low sodium vegetable broth
- 1/4 cup nutritional yeast
- salt and pepper
- If roasting, preheat oven to 450ᵒ.
- Roasting red peppers over a flame: roast red pepper over a flame until charred on all sides, repeat with second pepper. When cool, remove skin and seeds. Roasting red peppers in an oven: drizzle olive oil in a pan. Slice red peppers in half, remove seeds, and place with skin facing up. Drizzle a little more olive oil on top. Add salt and pepper. Roast @ 450° for about 25 minutes, or until charred. Remove skin after peppers have cooled.
- Cook pasta according to directions, but slightly al dente.
- Heat olive oil in a skillet and cook chopped onion until translucent. Add minced garlic. Cook for a few minutes.
- Put onion, garlic, and roasted red pepper in a food processor. Add unsweetened almond milk, vegetable broth, and nutritional yeast, and blend until smooth. Add salt and pepper and blend.
- Pour sauce and pasta back in skillet and cook for a few minutes until heated.
As you can see from the photos below, roasting red peppers over a stovetop vs. in an oven doesn’t really make a difference in how they turn out.
Roasting red peppers over a gas stove.
Roasting red peppers in the oven.