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Creamy Red Pepper Pasta

A delicious and quick pasta dish featuring roasted red bell peppers and creamy textures, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces Rigatoni pasta You can substitute with penne or fusilli.
  • 2 medium Red bell peppers Roast until softened for best flavor.
  • 2 tablespoons Olive oil For sautéing garlic.
  • 2 cloves Garlic Chopped.
  • 1 cup Juicy tomatoes Blistered for added flavor.
  • 1 cup Vegetable broth To blend with roasted peppers.
  • 1/4 cup Nutritional yeast Adds a cheesy flavor.
  • 1/4 cup Fresh chives Chopped, for garnish.
  • 1/4 cup Basil Fresh, for garnish.
  • 1 teaspoon Salt To taste.
  • 1/2 teaspoon Pepper To taste.

Method
 

Preparation
  1. Cook rigatoni according to package instructions.
  2. In a pan, heat olive oil and sauté garlic until fragrant.
  3. Add red bell peppers and cook until softened.
  4. Blend the roasted red peppers with vegetable broth and nutritional yeast until smooth.
  5. Toss the cooked rigatoni with the red pepper sauce and blistered tomatoes.
  6. Season with salt and pepper to taste.
Serving
  1. Serve Creamy Red Pepper Pasta warm, garnished with fresh chives and basil.

Notes

For a spicier kick, consider adding crushed red pepper flakes. Store leftovers in an airtight container for 3 to 4 days.