Vegan Roasted Red Pepper Pasta

$- 3 large red bell peppers - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried basil - 1 cup vegetable broth - 1 can (14 oz) coconut milk - 12 oz pasta (preferably whole grain or gluten-free) - Salt and pepper to taste - Fresh basil leaves for garnish - Crushed red pepper flakes (optional) Gathering fresh ingredients is key. I love using vibrant, large red bell peppers. They bring a sweet and smoky flavor to the dish. The olive oil adds richness and helps with roasting. Garlic gives a warm depth to the sauce. Smoked paprika and dried basil add amazing flavor notes that truly shine. Vegetable broth keeps everything plant-based while adding depth. Coconut milk creates a creamy texture without dairy. Choose your favorite pasta—whole grain or gluten-free works well. Remember to have salt and pepper on hand. Fresh basil leaves make a lovely garnish, adding color and flavor. If you like heat, crushed red pepper flakes are a fun option. With these ingredients, you can create a meal that is not only tasty but also visually stunning. Each ingredient plays a role in the final flavor, making this pasta a delightful dish for any occasion. - Preheat the oven to 425°F (220°C). - Cut the red bell peppers in half and remove the seeds. Place them cut side down on a baking sheet. Drizzle with 1 tablespoon of olive oil. Roasting brings out the sweetness in the peppers. After about 25 to 30 minutes, the skins will blister and char. This adds great flavor. After roasting, let them cool. Then, peel off the skins and chop the peppers into chunks. - Roast the peppers and sauté the garlic. - Add remaining ingredients and simmer. In a large skillet, add the remaining tablespoon of olive oil. Heat over medium heat and add the minced garlic. Sauté for 1 to 2 minutes until it smells nice. Next, add the roasted peppers, smoked paprika, dried basil, vegetable broth, and coconut milk. Stir everything together. Let it simmer for 5 to 7 minutes. Now, blend the sauce until smooth. You can use an immersion blender or a regular one. Season with salt and pepper to taste. This sauce is creamy and rich. - Cook pasta, reserve water, and mix with the sauce. In a large pot, cook the pasta according to the package instructions. After cooking, drain the pasta but keep about 1/2 cup of the pasta water. This water helps to adjust the sauce's thickness. Add the cooked pasta to the sauce and toss it all together. If the sauce seems too thick, add some reserved pasta water until it’s just right. Serve hot, garnished with fresh basil leaves. You can also sprinkle crushed red pepper flakes if you like some heat. Enjoy your meal! To make the sauce smooth, use an immersion blender. This tool helps you blend right in the pan. If you don’t have one, a regular blender works too. Just be careful with hot liquids. If your sauce seems thick, add some reserved pasta water. This water has starch, which helps the sauce stick to the pasta. Add a little at a time until it reaches your desired creaminess. To boost flavor, consider adding more spices. A pinch of oregano or thyme can brighten the taste. You can also add a squeeze of lemon juice for a zesty kick. Want a heartier meal? Add protein like chickpeas or lentils. They blend well and give you extra nutrients. You can mix them in just before serving. Pair the pasta with a fresh side salad. A simple mix of greens, tomatoes, and cucumbers works great. This adds crunch and freshness to your meal. For presentation, serve the pasta in shallow bowls. Top with fresh basil leaves and a sprinkle of crushed red pepper flakes. This makes the dish look inviting and colorful. {{image_2}} For a gluten-free option, try using gluten-free pasta. Many brands make great choices, like brown rice or chickpea pasta. These pastas hold up well and taste great. You can also swap out the coconut milk. Almond milk or oat milk works well too. These nut milk alternatives keep the dish creamy. Add veggies like spinach or mushrooms for extra taste. Spinach wilts down nicely and adds color. Mushrooms bring a meaty texture. You can stir them in while the sauce simmers. Using different herbs or spices can change the flavor. Try thyme or oregano for a new twist. Or add a dash of lemon juice for brightness. Make the sauce ahead of time. It keeps well in the fridge for about five days. You can also freeze it for up to three months. Just thaw before using. When storing, keep the pasta and sauce separate. This way, the pasta stays firm. To reheat, warm the sauce in a skillet. Add the pasta and a splash of water to keep it moist. To store your vegan roasted red pepper pasta, let it cool first. Place it in an airtight container. This helps keep it fresh and tasty. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To freeze the pasta and sauce, follow these steps: - Allow the dish to cool completely. - Divide it into portions. - Place each portion in a freezer-safe container. - Seal tightly to prevent freezer burn. For thawing, take it out of the freezer and place it in the fridge overnight. To reheat, warm it on the stove over low heat. You may need to add a splash of water or broth to loosen it up. Use glass or BPA-free plastic containers for storage. Glass containers are great for reheating. Label your containers with the date and contents. This way, you can keep track of how long they have been in the fridge or freezer. Yes, you can add red pepper flakes for heat. They give the dish a spicy kick. Start with a small amount. You can always add more later. If you want less heat, skip them or use just a pinch. The roasted peppers add a sweet flavor, so you may not need them. To make this dish nut-free, simply avoid any nut-based products. The recipe already uses coconut milk, which is nut-free. If you want a different flavor, try using oat milk or soy milk. Both create a creamy texture. Be sure to check labels to avoid hidden nuts. This way, everyone can enjoy the meal safely. This pasta pairs well with many sides. A simple green salad is a great choice. You can add a lemon dressing for freshness. Garlic bread also complements the dish nicely. If you want more veggies, roasted broccoli or steamed spinach work well. For a fun twist, serve with vegan garlic knots. These sides make your meal even more delightful. This blog post explored making a delicious vegan roasted red pepper pasta. You learned about key ingredients like red bell peppers and coconut milk. The step-by-step guide covered prepping ingredients and cooking methods. I shared tips for enhancing flavor and storing leftovers. You can adjust the recipe for dietary needs and enjoy various meal prep ideas. Cooking this dish will not only delight your taste buds but also impress your guests. Try it today to create a satisfying meal that’s easy to make!$

Dive into the delicious world of Vegan Roasted Red Pepper Pasta! This creamy, flavorful dish is easy to make and packed with the goodness of roasted bell peppers, garlic, and coconut milk. Perfect for any weeknight dinner, it's a crowd-pleaser that's also plant-based. Ready to impress your taste buds? Click through for the full recipe and cooking tips! #VeganCooking #PastaRecipes #PlantBased #ComfortFood

Print Recipe Pin Recipe

Ingredients

3 large red bell peppers

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried basil

1 cup vegetable broth

1 can (14 oz) coconut milk

12 oz pasta (preferably whole grain or gluten-free)

Salt and pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional) for heat

Instructions

Preheat your oven to 425°F (220°C).

Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Drizzle with 1 tablespoon of olive oil.

Roast the peppers in the oven for about 25-30 minutes or until the skins are blistered and charred.

Once roasted, remove the peppers from the oven and let them cool slightly. Then, peel off the skins and chop the peppers into chunks.

In a large skillet, add the remaining tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the roasted peppers, smoked paprika, dried basil, vegetable broth, and coconut milk to the skillet. Stir to combine, and let it simmer for 5-7 minutes.

Using an immersion blender or a regular blender, blend the sauce until smooth and creamy. Season with salt and pepper to taste.

In a large pot, cook the pasta according to package instructions. Drain and reserve about 1/2 cup of pasta water.

Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.

Serve hot, garnished with fresh basil leaves and sprinkle crushed red pepper flakes for a kick if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4