Choosing Chia · by Jess★ 5.0
Creamy Vegan Roasted Red Pepper Pasta
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 10%
CARBS 49G88% OF CAL
4G FIBER7G SUGAR38G OTHER
FAT 2G7% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pasta made with a roasted red pepper sauce blended with almond milk and tomato paste. The result is a silky, satisfying sauce that coats pasta perfectly in 30 minutes.
mainitalianpasta🍪 sheet pan🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 red peppers
- 2 garlic cloves
- 3 tbsp tomato paste
- 1/2 cup almond milk
- 1 tsp coconut sugar (or brown sugar)
- salt & pepper to taste
- 3-4 servings pasta of choice (I use gluten-free pasta)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 10%
CARBS 49G88% OF CAL
4G FIBER7G SUGAR38G OTHER
FAT 2G7% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 218mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 61mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.