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