Name: Creamy Roasted Red Pepper Pasta
Prep time: 35 min
Total time: 35 min
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

This creamy red pepper pasta is a delightful twist on a classic, offering a rich and satisfying flavor profile without the dairy. The star of this dish is the vibrant roasted red pepper sauce, blended to silky perfection with garlic and tahini for an unbelievably luscious texture. It’s the perfect weeknight meal for those seeking comfort food with a healthy, wholesome edge. Ideal for anyone looking for a quick, yet impressive, meal that appeals to both vegetarians and pasta lovers alike, this recipe proves that healthy eating can be absolutely delicious and visually stunning. Get ready to impress yourself and your loved ones with this deceptively simple yet elegant pasta dish.

⏱ Time: 35 min

👥 Servings: 4

📊 Level: Medium

🥗 10 ingredients

Creamy Roasted Red Pepper Pasta

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Prep Time 35

Total Time 35

Servings: 4

Ingredients Method Notes

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

Method

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.

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 vibrant 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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