Creamy Vegan Red Pepper Pasta | Cozy Fall Recipe
This creamy roasted red pepper pasta sauce is a recipe my mom used to make a lot when I was younger so I decided to veganize it! It’s perfect for fall because of its beautiful orange color and rich flavor. It is so warming and comforting, which is exactly what you need on a rainy and cold fall evening. And it’s so easy to make! You only need a few simple ingredients like some bell peppers, onion and garlic. I like to add olive oil but you can use any oil you like. Same with the soy milk. You can use any plant milk as long as it’s unsweetened! I like to top it off with some freshly cracked chili flakes but you could also sprinkle it with some vegan parmesan! I usually don’t like red pepper but when you roast it in the oven the flavor just becomes so much better and it quickly became one of my favorite pasta sauces!
3 red bell peppers, chopped
1 big red onion, chopped
4 cloves of garlic, peeled
3 tbsp olive oil
400g pasta, cooked and drained
1/3 cup soy milk
salt, pepper and red chili flakes, to taste
fresh basil, for garnish
Preheat your oven to 150°C/300°F. Chop up your bell peppers and onion. Peel the garlic. Transfer everything into an oven safe baking dish and add the olive oil. Roast for 40 to 45 minutes. Stir every 15 minutes. Meanwhile cook your pasta according to package instructions. Drain and set aside. When the veggies are done let them cool a little then add them to your blender. Add the soy milk. Don’t use too much milk as you will need to add some water to get all the sauce out of your blender! Blend until creamy and smooth. Pour the sauce into your pan and heat it up. Add the salt, pepper and chili flakes then add your pasta. Serve with some fresh basil. Enjoy!
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