Quick Red Pepper Pasta
Simple, flavorful, healthy!
Servings 4 large servings
Ingredients
- 1 12-oz jar roasted red peppers, drained
- 4 cloves garlic, chopped
- 1/2 tsp salt
- 2 TBSP tahini
- 1/4 cup nutritional yeast
- 3/4 cup soy milk (or other plant milk)
- 1/4 tsp red pepper flakes (this does not make it spicy--use 1/2 tsp for more heat)
Pasta
- 14-16 oz box whole grain or legume pasta (I like rotini or shells, either made with whole wheat, chickpeas, or lentils)
Instructions
- Bring a large pot of water to boil for the pasta. Cook according to package directions.
- Blend the sauce ingredients in a blender together until very smooth.
- Pour the sauce into a skillet and bring to a low simmer, stirring frequently. This cooks the raw garlic and thickens the sauce slightly.
- Once pasta is cooked, drain. Add to the skillet and stir together. Sprinkle with plant-based parmesan if desired. The pasta will soak up the sauce quite a bit over the next 10 minutes.
