Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)
Roasted Red Pepper Lentil Pasta
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 28%
CARBS 47G59% OF CAL
3G FIBER30G OTHER14G TOTAL SUGAR
FAT 10G28% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted red pepper pasta made with lentil pasta, garlic, and a dairy-free sauce. Vegan, gluten-free, and packed with protein for a quick weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 5- 1 box Pasta Lensi Red Lentil Fusilli
- 1 tablespoon oil
- 4 cloves garlic (minced or roasted garlic)
- 1 onion
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup Non-dairy creamer
- 16 ounce jar of roasted red peppers (or 2-3 large roasted red peppers)
- 3 tablespoons vegan Parmesan cheese
- ¼ to ½ cup pasta water
- ½ teaspoon dried basil seasoning or a few basil leaves
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 28%
CARBS 47G59% OF CAL
3G FIBER30G OTHER14G TOTAL SUGAR
FAT 10G28% OF CAL
1G SAT9G 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
- 10m
- Cook
- 20m
- Sodium
- 422mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 572mg
- Calcium
- 14mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.