Minimalist Baker · by Minimalist Baker★ 4.7 (266)
Vegan Roasted Red Pepper Pasta (GF)
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 22%
CARBS 82G66% OF CAL
6G FIBER4G SUGAR72G OTHER
FAT 15G27% OF CAL
1G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A 10-ingredient pasta with a creamy roasted red pepper sauce made from blended peppers and plant-based milk. Light, healthy, and deeply satisfying.
mainitalianpasta🍪 sheet pan🍳 skillet🌀 blender🔥 ovengluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (~119 g each) red bell peppers
- 2-3 Tbsp olive oil
- 2 medium shallots* ((finely chopped))
- 4 cloves garlic* ((finely chopped))
- Sea salt and ground black pepper ((to taste))
- 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
- 2 Tbsp nutritional yeast
- 1 1/2 Tbsp cornstarch or arrowroot powder ((or other thickener of choice))
- 1 pinch red pepper flake ((optional // for heat))
- 12 ounces gluten-free linguini or spaghetti noodles ((or other noodle of choice))
- Vegan parmesan cheese
- Finely chopped fresh parsley or basil
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 22%
CARBS 82G66% OF CAL
6G FIBER4G SUGAR72G OTHER
FAT 15G27% OF CAL
1G SAT14G 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
- 45m
- Sodium
- 218mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 298mg
- Calcium
- 11mg
- Iron
- 2mg
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.