Creamy Roasted Red Pepper Pasta

this Roasted Red Pepper Pasta is so creamy and rich in flavour you can hardly believe it’s vegan, not to mention seriously easy to knock up and super healthy

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Cook: 30 mins


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Preheat your oven to 220C / 430F
Place your pepper, onion and garlic in a baking tray / dish, season with salt and pepper and drizzle with some olive oil. Bake your vegetables for 20-25 mins.
Ten mins before your vegetables are ready to be removed from the oven put your pasta on to cook.
Once baked, remove, allow to cool for five mins and then transfer your roasted vegetables to a blender and add yeast, cornflour, chilli flakes, 1/2 the pine nuts and almond milk. Blend all those ingredients together.
Heat a tbsp of olive oil in a frying pan and add your red pepper sauce to the pan.
Bring the sauce to simmer and once cooked, drain your pasta, reserving some of the pasta water and then add your pasta to your sauce, along with the rest of the pine nuts. Mix that all together and you’re ready to tuck in!

Nutritional Info

Cals – 514
Carbs – 78g
Protein – 17g
Fat – 13g


Serves Serves 4

For The Red Pepper Sauce

  • 2 red peppers - halved
  • 1 red onion - chopped into quarters
  • 3 cloves of garlic - peeled
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp of nutritional yeast
  • 1 tbsp of cornflour
  • Tsp of chilli flakes
  • 325ml of almond milk
  • 15g of pine nuts

For The Pasta

  • 400g of Pasta
  • 15g of pine nuts

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