Roasted Red Pepper Pasta (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy roasted red pepper pasta made with a cashew and nutritional yeast sauce. Rich and smooth with warming spices, vegan-friendly, and ready in under an hour. A comforting weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large red bell peppers (de-seeded and chopped)
- 2 1/2 tbsp olive oil
- 1/2 tbsp dried oregano
- 1/2 tbsp dried thyme
- 10 oz pasta
- 1 cup plant based milk
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 3 tbsp nutritional yeast
- 1 1/2 cups cashews (soaked)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 cup green peas
At a glance
PER SERVING · TIME 45M
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
- 35m
- Sodium
- 556mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 852mg
- Calcium
- 169mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 556MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.