Dinner for 4

Roasted Pepper Pasta

Name: Roasted Pepper Pasta
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 red bell peppers; 2 1/2 tbsp olive oil; 2 shallots; 4 cloves garlic; sea salt and ground black pepper (optional); 1 1/2 cups unsweetened original almond breeze almond milk; 2 tbsp nutritional yeast; 1 1/2 tbsp cornstarch or arrowroot powder; 1 pinch red pepper flake (optional); 12 oz gluten-free linguini or spaghetti noodles; vegan parmesan cheese; finely chopped fresh parsley or basil

Roasted peppers, shallots, and garlic blend with almond milk into a creamy sauce for gluten-free pasta.

$1.44per serving $

60 minstart to table

4servings

Italian Vegetarian Kid-friendly Budget Family Dinners Cold-weather comfort Winter

Ingredients

2 red bell peppers
2 1/2 tbsp olive oil
2 shallots
4 cloves garlic
sea salt and ground black pepper (optional)
1 1/2 cups unsweetened original almond breeze almond milk
2 tbsp nutritional yeast
1 1/2 tbsp cornstarch or arrowroot powder
1 pinch red pepper flake (optional)
12 oz gluten-free linguini or spaghetti noodles
vegan parmesan cheese
finely chopped fresh parsley or basil

Steps

Heat the oven to 425 F and place the peppers, shallots, and garlic on a baking sheet with 1 tablespoon oil.
Roast the vegetables for 25 minutes until softened and lightly browned.
Blend the roasted vegetables with almond milk, nutritional yeast, cornstarch, red pepper flakes, salt, and pepper.
Pour the sauce into a large skillet and simmer over medium heat for 8 minutes, stirring until thickened.
Boil the noodles in salted water according to the package time, drain them, and toss them with the sauce.
Top the pasta with vegan Parmesan and chopped parsley or basil.