Vegan Roasted Red Pepper Pasta
Make the perfect gut-friendly 10-ingredient pasta sauce that doesn't skimp on the flavour. Gluten free option too!
Servings: 1
Equipment
- 1 Baking Tray
- 1 Blender
Ingredients
- 1 cup gluten free pasta (dry)
- 1 red bell pepper
- 1/4 cup sundried tomatoes
- 3/4 cup oat milk (gluten free)
- 2 tbsp nutritional yeast
- 1 tbsp tahini
- 1 tsp chili flakes
- 1/2 tsp black pepper
- salt
- hing
- pasta water
Toppings
- Vegan Parmesan
Instructions
- Roast red bell peppers at 200C for 20 minutes. Peel the skins off but you can keep them if you can tolerate them.
- Meanwhile, boil pasta according to package ingredients.
- Combine all the ingredients - red bell pepper, sundried tomatoes, oat milk, nutritional yeast, tahini, chili flakes, black pepper, salt, hing and blend until smooth.
- Combine sauce with the pasta and serve with parsley or vegan parmesan!
Notes
- For gluten free pasta, I love to use brown rice fusilli. But you can use any gluten free pasta for this recipe!
- Ensure your oat milk is gluten free. You can swap it out with unsweetened soy or cashew milk too!
- If you are not able to tolerate any of the ingredients listed above, drop a comment below! I'll work on a more gut friendly recipe based on your feedback :)