Connoisseurus Veg · by Alissa Saenz★ 5.0 (9)
Roasted Red Pepper Pasta
NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 25%
CARBS 67G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC52G OTHER8G TOTAL SUGAR
FAT 19G36% OF CAL
13G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta coated in a creamy roasted red pepper sauce made with coconut milk. Smooth, vibrant, and richly flavored without dairy. Perfect for a quick weeknight dinner.
mainitalianpasta🍲 stockpot⚙️ food processor🍳 skillet🌀 blenderdairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 ounces dried small pasta shells ((or pasta shape of choice))
- 2 (16 ounce or 450 gram) jars roasted red peppers, (drained)
- 1 cup full-fat coconut milk
- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 teaspoon organic sugar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt, (or to taste)
- 1/4 teaspoon black pepper, (or to taste)
- Fresh parsley or basil, (for serving)
At a glance
PER SERVING · TIME 35M
CAL 24%·PRO 25%
CARBS 67G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC52G OTHER8G TOTAL SUGAR
FAT 19G36% OF CAL
13G SAT6G 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
- 20m
- Sodium
- 787mg
- Total sugar
- 8g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 92mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.