Running on Real Food · by Deryn Macey★ 5.0 (4)
Vegan Roasted Red Pepper Pasta
NUTRITION · PER SERVING25M COOK
CAL 29%·PRO 45%
CARBS 101G69% OF CAL
8G FIBER86G OTHER7G TOTAL SUGAR
FAT 10G15% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy roasted red pepper pasta made with white beans and plant-based milk for richness. A quick vegan dinner that's satisfying and flavorful.
mainamericanpastabeans🍲 stockpot🍳 skillet🌀 blenderdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 oz. uncooked pasta (any shape such as rotini, penne, bowls or fusilli)
- 2 tablespoons extra-virgin olive oil (30 ml)
- 2 large shallots (chopped (approx. 1/3 cup ))
- 3 large cloves of garlic (minced (approx. 2 tbsp))
- 1/4 tsp red pepper flakes
- salt and pepper (to taste)
- 16 oz. jar roasted red peppers packed in water (drained)
- ½ cup cannellini beans (white kidney beans, drained and rinsed (115 g))
- ¼ cup nutritional yeast (25 g)
- 1 ¼ cups unsweetened non-dairy milk (295 mL)
- ¼ cup chopped fresh parsley or basil (5 g)
At a glance
PER SERVING · TIME 25M
CAL 29%·PRO 45%
CARBS 101G69% OF CAL
8G FIBER86G OTHER7G TOTAL SUGAR
FAT 10G15% OF CAL
1G SAT8G 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
- 15m
- Sodium
- 546mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 208mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 546MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.