Vegan Roasted Red Pepper Pasta

This vegan roasted red pepper pasta recipe comes together with red bell peppers, chickpeas, red onion, garlic, and dairy free milk. It's easy to make, ultra creamy, and great for a quick dinner or meal prep. Once you try my vegan roasted red pepper pasta, it'll be on your dinner rotation in no time. With simple ingredients blended into a savory sauce, all you have to do is blend everything together and toss with your favorite type of pasta.

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 401 kcal per serving

Ingredients

3 - red bell peppers
¼ - red onion
3 cloves - garlic
1 can - chickpeas
1 tbsp - olive oil
¾ cup - dairy free milk
1 tsp - dried oregano
1 tsp - salt
½ tsp - black pepper
16 ounces - penne pasta
¼ cup - reserved pasta water
1 bunch - fresh basil

Instructions

Slice peppers and onion into large pieces and place on a lined or greased baking sheet. Add garlic and drained and rinsed canned chickpeas. Toss with olive oil. Roast in an oven preheated to 350F for 30 minutes, flipping once halfway through.
When there's about 30 minutes remaining, bring a large pot of water to a boil. Cook pasta al dente according to package instructions. Once cooked, drain the pasta, reserving at least ¼ cup of pasta water. Add drained pasta back to pot.
When the veggies are done cooking, remove the skin and seeds. Transfer peppers, onion, garlic, and chickpeas to a blender with dairy free milk, dried oregano, salt, and pepper. Blend until smooth. You may need to add extra dairy free milk.
Stir the sauce into the cooked pasta, adding reserved pasta water 1 tablespoon at a time until the desired consistency is reached. Serve warm, topped with fresh basil.

Nutrition