Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta

Enjoy a rich, creamy red pepper pasta featuring roasted bell peppers, garlic, and a smooth tahini sauce for a satisfying vegetarian meal.

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Prep Time 35 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 4

Calories 450 kcal

Ingredients

  

• 3 red bell peppers
• 1 cup almond milk
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 clove garlic
• 1/4 cup tahini or almond butter
• 1 tablespoon olive oil
• a few thin slices of shallot or onion, if you want
• 4 zucchini, ends cut off and spiralized or cut into ‘noodles’
• salt to taste

Instructions

 

• ROAST THE PEPPERS: Place the bell peppers on a foil-lined baking sheet. Broil on the top rack, turning occasionally, until all sides are blackened. Let cool, then peel off skins and remove ribs, seeds, and stem.
• MAKE THE SAUCE: Combine the 3 roasted bell peppers, almond milk, 1 tablespoon olive oil, 1 teaspoon salt, garlic clove, and tahini or almond butter in a blender. Blend until smooth.
• ZUCCHINI NOODLES: Heat a large skillet over medium-high heat. Add the second tablespoon of olive oil and shallot/onion slices (if using). Sauté for 1-2 minutes until softened. Add zucchini noodles and sauté for 1-2 minutes until just tender, sprinkling with salt. Add the sauce and heat through gently.
• SERVE: Adjust salt to taste. Serve immediately with desired toppings like parsley, Parmesan, goat cheese, or truffle oil.

Notes

– For an extra smoky flavor, char the bell peppers a little more.
– If you don’t have tahini, cashew butter or even a neutral-flavored nut butter can work.
– Don’t overcook the zucchini noodles; they should be al dente for the best texture.
– Garnish with fresh parsley, a sprinkle of Parmesan, or a drizzle of truffle oil for an elevated finish.

Allergens: Sesame, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword roasted red pepper pasta

The technique that makes it

The magic behind this creamy red pepper pasta lies in the roasting of the bell peppers. Roasting intensifies their natural sweetness and imparts a subtle smoky flavor that forms the base of the sauce. When the peppers are roasted until their skins are blistered and charred, they become tender and easy to peel, releasing their concentrated juices. This process caramelizes the sugars within the peppers, creating a depth of flavor that raw or boiled peppers simply cannot achieve. The high heat of roasting also helps to break down the cell walls, making the peppers easier to blend into a smooth, velvety sauce. The subsequent blending with almond milk, tahini (or almond butter), garlic, and olive oil emulsifies these roasted flavors into a rich, creamy consistency without the need for dairy. The tahini or almond butter acts as a binder and adds healthy fats, contributing to the luxurious texture and mouthfeel.

Troubleshooting

• Sauce is too thick: Add a tablespoon or two of warm water or more almond milk and blend until desired consistency is reached.
• Sauce is too thin: Simmer the sauce gently in a saucepan over low heat for a few minutes to allow some of the liquid to evaporate. Alternatively, you can blend in an extra tablespoon of tahini or almond butter.
• Sauce is bland: Ensure you’ve seasoned adequately with salt. Roasted red peppers can vary in sweetness, so tasting and adjusting salt is crucial. A tiny pinch of sugar or a squeeze of lemon juice can also brighten the flavors.
• Garlic is too strong: If you prefer a milder garlic flavor, roast the garlic clove along with the red peppers. This mellows the pungent taste and adds a subtle sweetness.

Substitutions

• Red Bell Peppers: While red bell peppers provide the signature sweetness and color, you can use a mix of red and yellow bell peppers for a slightly different flavor profile. For a spicier kick, incorporate a roasted poblano or a small amount of roasted chili pepper.
• Almond Milk: Any unsweetened plant-based milk, such as soy milk, oat milk, or cashew milk, can be used. For a richer sauce, full-fat coconut milk (from a can) can be substituted, though it will impart a subtle coconut flavor.
• Tahini or Almond Butter: Cashew butter or sunflower seed butter are good alternatives. If you don’t have any nut or seed butters, you can try using a small amount of soaked cashews blended into a paste.
• Zucchini Noodles: Spiralized yellow squash, spaghetti squash, or even regular whole wheat or gluten-free pasta can be used. If using pasta, cook it according to package directions and toss with the sauce.

Pro tips

• For an extra smoky flavor, char the bell peppers a little more.
• If you don’t have tahini, cashew butter or even a neutral-flavored nut butter can work.
• Don’t overcook the zucchini noodles; they should be al dente for the best texture.
• Garnish with fresh parsley, a sprinkle of Parmesan, or a drizzle of truffle oil for an elevated finish.

Enjoy this fresh and creamy red pepper pasta as a satisfying meal. Feel free to experiment with added vegetables or a different protein for a personalized touch.

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