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To make this Vegan Creamy Roasted Red Pepper Pasta, you need: - 12 oz (340g) pasta of choice (e.g., penne or fusilli) - 3 large red bell peppers - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup canned coconut milk - 1/4 cup nutritional yeast - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil or parsley for garnish You can add more flavor with these ingredients: - A pinch of red pepper flakes for spice - A squeeze of lemon juice for brightness - Cherry tomatoes for a burst of sweetness - Vegan parmesan for extra creaminess When choosing your red bell peppers, look for these signs: - Bright color with no blemishes - Firm texture without soft spots - Heavy for their size, which means they are fresh For the onion and garlic, choose firm, dry bulbs. Store them in a cool, dry place. Fresh ingredients make all the difference in taste. Start by preheating your oven to 400°F (200°C). This helps the red peppers roast perfectly. Next, take three large red bell peppers and place them on a baking sheet. Roast the peppers in the oven for 25-30 minutes. You want the skins to be charred and blistered. Once they are done, remove them from the oven and let them cool. This cooling step is key. While your peppers cool, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add 12 oz (340g) of your chosen pasta, like penne or fusilli. Cook the pasta according to the package instructions until it is al dente. This means it should be firm to the bite. After cooking, drain the pasta and set it aside. Now, let’s make the sauce. In a skillet over medium heat, add two tablespoons of olive oil. Once the oil is hot, add one chopped medium onion. Sauté the onion for about five minutes until it becomes translucent. Then, add three minced garlic cloves and sauté for one more minute. Take the cooled roasted peppers, peel off the skins, and remove the seeds. Add them to the skillet. Now stir in one cup of canned coconut milk, a quarter cup of nutritional yeast, one teaspoon of smoked paprika, salt, and pepper to taste. Let this mixture simmer for about 5-7 minutes. This allows the flavors to blend beautifully. Once done, pour the mixture into a blender. Blend until it is smooth and creamy. If the sauce is too thick, add a little water or more coconut milk. Finally, pour the creamy sauce back into the skillet. Add the cooked pasta and toss everything together. Make sure the pasta is well coated with the sauce. Taste and adjust the seasoning if needed. Serve your pasta right away, garnished with fresh basil or parsley. Enjoy! To get that dreamy creamy texture, blend well. After cooking the roasted peppers and spices, use a good blender. Make sure to blend long enough to reach a smooth consistency. If your sauce is too thick, add a little water or more coconut milk. This will keep it creamy but not too runny. Want to kick up the flavor? Add fresh herbs like basil or parsley right before serving. You can also try squeezing in some lemon juice for a bright taste. A pinch of red pepper flakes can add a nice kick. Remember, taste your sauce before mixing it with pasta. Adjust the salt and pepper to your liking. Don’t skip roasting the peppers. This step adds a lot of flavor. Also, be careful not to overcook the pasta. You want it to be al dente so it holds up in the sauce. Lastly, when blending, don’t rush it. A smooth sauce makes a big difference in the final dish. {{image_2}} You can use any pasta you like for this dish. I often choose penne or fusilli. These shapes hold sauce well. You can also try whole wheat or gluten-free pasta. Each type brings its own taste and texture. Experiment to find your favorite! If you want more protein, add chickpeas or tofu. Chickpeas give a nice, nutty flavor. Just toss them in with the pasta. Cooked tofu adds creaminess and absorbs the sauce well. Use firm or extra-firm tofu for the best results. You can also sauté it with the onion for added taste. If you like spice, add red pepper flakes or jalapeños. You can sprinkle these in when cooking the onion and garlic. For a smoky flavor, try adding chipotle peppers. A squeeze of lemon juice can brighten the dish too. This mix of flavors makes it more exciting! To store leftover vegan creamy roasted red pepper pasta, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to seal it well to keep the flavors fresh. When you're ready to eat, you can reheat the pasta. Place it in a skillet over medium heat. Add a splash of water or coconut milk to help it warm up. Stir often until it's hot. You can also use a microwave. Warm it in short bursts, stirring in between. This keeps it creamy and prevents it from drying out. If you want to save some for later, freezing works great. Allow the pasta to cool completely. Transfer it to a freezer-safe container. Be sure to leave some space at the top, as it will expand. You can freeze it for up to three months. To eat, thaw it overnight in the fridge before reheating. This way, it stays tasty and delicious! Yes, you can use other non-dairy milk. Almond milk, soy milk, or oat milk work well. Just remember, these milks may change the flavor a bit. Coconut milk gives a rich creaminess. Other milks might be lighter. If you want a thicker sauce, choose a creamier option. This pasta dish lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you store it. If you want to keep it fresh longer, you can freeze it. Just thaw it in the fridge before reheating. You can make this recipe gluten-free with the right pasta. Look for gluten-free penne or fusilli. Many brands offer these options. Always check the label to be sure. This way, anyone can enjoy the creamy roasted red pepper pasta. This blog covered key ingredients for a tasty pasta dish. We explored how to prep, cook, and make the creamy sauce. You learned tips to perfect texture and flavor, plus ways to avoid common mistakes. We also looked at fun variations and how to store leftovers. In the end, cooking should be simple and fun. Enjoy trying new flavors and make this dish your own!

Vegan Creamy Roasted Red Pepper Pasta

Indulge in the rich flavors of Vegan Creamy Roasted Red Pepper Pasta. This delightful dish combines roasted red peppers, coconut milk, and aromatic garlic for a satisfying meal that's easy to make. Perfect for weeknight dinners or special occasions, this recipe is not only creamy and delicious but also cruelty-free. Click through to uncover the full recipe and create a hearty, vegan masterpiece that everyone will love!
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Ingredients
  

12 oz (340g) pasta of choice (e.g., penne or fusilli)

3 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

1 cup canned coconut milk

1/4 cup nutritional yeast

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred and blistered. Once done, remove from the oven and allow to cool.

      In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

        In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

          Peel the cooled roasted peppers and remove the seeds. Add the peppers to the skillet. Stir in coconut milk, nutritional yeast, smoked paprika, salt, and pepper. Simmer for about 5-7 minutes, allowing the flavors to meld.

            Transfer the mixture to a blender and blend until smooth and creamy. If it's too thick, you can add a little water or more coconut milk to reach your desired consistency.

              Pour the creamy sauce back into the skillet and add the cooked pasta. Toss everything together until the pasta is coated with the sauce evenly.

                Taste and adjust seasoning if needed.

                  Serve immediately, garnished with fresh basil or parsley.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4