This red pepper pasta is creamy, cheesy, and completely plant-based. The red pepper sauce is so good you'll want to put it on top of everything.
How to make red pepper pasta with roasted cauliflower
VEGAN PASTA 001: Red pepper sauce & roasted cauliflower
Recipe
Red pepper pasta with roasted cauliflower
This red pepper pasta is creamy, cheesy, and completely plant-based. The red pepper sauce is so good you'll want to put it on top of everything.
Equipment
- Blender
Ingredients
For the sauce (the sauce serves 5 to 8 portions, I find it more practical to do it for 8 and save the leftovers in a jar)
- 8 ounces (200 grams) roasted bell peppers drained, from a jar or can
- 14.5 ounces (400 grams) canned tomatoes 1 jar or can (you can use any canned tomatoes or tomato sauce)
- ¾ cup (100 grams) almonds peeled (or cashews)
- 1 cup (240 grams) water
- 1 teaspoon (5 grams) salt
- ½ clove garlic
For the roasted cauliflower
- 1 cauliflower
- 2 tablespoons (30 grams) olive oil
- 1 pinch salt
For the pasta (with 1 pound of pasta you can serve 5 to 8 people)
- 1 pound (450 grams) pasta penne, ziti, maccheroni, etc
- ½ teaspoon chili flakes optional
- 1 handful parsley optional
Instructions
- Clean the cauliflower, cut it up into small florets, and bake it in the oven with some olive oil and salt at 350F or 180C for 30 minutes.
- In the meantime put the water for the pasta to boil then make the pasta sauce. To a blender, add canned tomatoes, roasted bell peppers, almonds, water, garlic and salt.
- Blend for 5 minutes until the sauce is completely smooth.
- Transfer the sauce to a non stick pan and let simmer on low heat for 10 minutes. Taste and adjust for salt if necessary.TIP: the sauce is enough to serve 8 portions. If you are making pasta for less people, then only use the sauce you need, then store the leftover in a jar in the refrigerator for up to 5 days.
- While the sauce simmers, cook the pasta in salted boiling water. Drain when al dente, but save 2 cups of pasta cooking water.
- Add the cooked pasta to the pan with the sauce, add 1 cup of pasta cooking water and the baked cauliflower. I like to add half of the cauliflower, and eat the other half as a side.Stir gently, adding more pasta water if necessary. Sprinkle with parsley and chili flakes, and serve.
STORAGE
- Red pepper sauce: store in the refrigerator in an air-tight container, like a mason jar, for up to 5 days. Store the sauce before cooking it on the pan.
- Pasta: if you have leftover pasta (with the sauce) you can eat it the day after, even cold. It will be still delicious. Store in the refrigerator in an air-tight container for up to 24 hours.
Nutritional Values
Nutrition Facts
Red pepper pasta with roasted cauliflower
Amount Per Serving
Calories 359
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Potassium 634mg18%
Carbohydrates 54g18%
Dietary Fiber 6g25%
Sugar 6g7%
Protein 13g26%
Vitamin A 337IU7%
Vitamin B6 1mg50%
Vitamin C 53mg64%
Vitamin E 5mg33%
Vitamin K 24µg23%
Calcium 95mg10%
Folate 70µg18%
Iron 3mg17%
Manganese 1mg50%
Magnesium 91mg23%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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Buon appetito!
Nico
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