ramyaramesh3007This luscious, creamy, tangy and flavourful pasta sauce tossed with fettuccine and garnished with vegan parmesan is delicious!
This SUPER CREAMY red bell pepper sauce is a life changing and healthy, flavourful sauce base that you can make for lunch or dinner. It also works really well as meal prep.
The sauce is made with simple pantry friendly ingredients like smoky roasted red bell peppers, tangy sundried tomatoes, nutritional yeast for cheesiness and walnuts for that hint of nuttiness. If you are a vegan or transitioning into a vegan-friendly diet, all of these ingredients really add flavour and come in handy for many vegan dishes.
You can also add vegetables of your choice – I’ve added spinach and more sun dried tomatoes. I also topped it with my homemade vegan parmesan made with cashews and spices.
This is friendly for the gut because it’s allium free (no onion and garlic) but depending on your tolerance, this may vary. Remember to peel off the skins from the red bell pepper because they may cause some irritation too!
Ingredients You Need
- pasta of choice – any pasta works for this recipe! Except orzo, that might require a different cooking time and method.
- red bell peppers – you can roast them in the oven, but I find roasting on a pan much faster!
- sun dried tomatoes – these are key to the flavour of this dish
- tomato paste – to add colour and tangy flavour of tomatoes
- walnuts – you can sub this with cashews or cashews!
- nutritional yeast – to add cheesiness to the pasta sauce
- chili flakes – because a little spice would go a long way
- lemon juice – to add tanginess
- hing – an allium substitute, you just need a pinch!
Red Pepper Sundried Tomato Fettuccine
Ingredients
- 2 servings pasta (4 fettuccine pasta bunches)
- 1/4 cup sundried tomatoes
- 1 tbsp sundried tomatoes
- 1 tbsp tomato paste
- 1 red bell pepper
- 1/4 cup walnuts
- 1 tsp chili flakes
- nutritional yeast
- hing
- lemon juice
- salt
- black pepper
- pasta water
Vegetables
- 1 cup mini king oyster mushrooms
- 1.5 cups spinach
- 2 tbsp vegan parmesan
- olive oil
Instructions
- Prepare your desired pasta according to package instructions.
- Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on your pan.
- Roast them for a few minutes until they are cooked.
- Add the pasta sauce ingredients to a blender – roasted red bell pepper, 1/4 cup sundried tomatoes, tomatoes, walnuts, chili flakes, nutritional yeast, lemon juice, hing, salt, black pepper, pasta water and blend until smooth.
- In a large pan, heat the olive oil over medium heat. Add king oyster mushrooms and sauté until cooked – about 5 minutes.
- Add the sauce back onto the pan, sun dried tomatoes and pasta water.
- Finally, mix in some spinach until fully cooked.
- Remove the skillet from heat and garnish with vegan parmesan.
I am so excited to try this! Need to go buy the ingredients, but will report back when I do 🙂
Oh yay! Let me know how you like it when you do try the recipe 🙂 Appreciate it!
Looks terrific. I’m going to use pappardelle.
1/4 cup sundried tomatoes
1 tbsp sundried tomatoes
Is this 1/4 cup plus 1 tbsp of the same ingredient?
Yes! 1/4 cup would be to add it to the blender to make the sauce, and the 1 tbsp would be to mix in at the end 🙂