Description
This creamy roasted pepper pasta features a fresh roasted red pepper sauce made from roasting all veggies on a sheet pan and blended into a creamy, deeply rich sauce that can be stirred into any pasta! Entirely dairy free, you’ll be making this easy pasta sauce on repeat all summer long!
Ingredients
Scale
- 2 large red bell ppers
- 1 large onion
- 1 shallot
- 1 garlic bulb
- 1 tbsp olive oil, plus more for seasoning
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 cup (120 mL) dairy free milk
- 16 ounces fresh or dry pasta, cooked*
- 1 cup (228 mL) reserved pasta water
Instructions
- Prep: Preheat the oven to 425F, and line a baking sheet with parchment paper. Rinse the veggies well, and slice and peel the onion and shallot into halves. Cut off the bottom of the garlic bulb, and drizzle with just a teaspoon of the olive oil. Place it into tinfoil sliced side down.
- Season: Place the bell peppers, onion halves, shallot halves, and garlic bulb onto the baking sheet. Drizzle the olive oil on top, along with the sea salt and black pepper.
- Roast: Place the baking sheet into the oven to bake for 35-40 minutes, or until the peppers begin to blacken. Remove from the oven and let cool for 5-10 minutes.
- Boil: While the veggies are cooling, bring a large pot of water to a boil. Cook the pasta according to instructions. Once cooked, drain the pasta, reserving 1 cup (228 mL) of pasta water. Place the cooked pasta back into the pot. Drizzle with a little olive oil (no more than a teaspoon is needed), and toss to evenly coat. This prevents the pasta from sticking while we blend the sauce.
- Blend: Remove the stems of the bell peppers. Place all veggies into the blender, and carefully squeeze the roasted garlic into the blender. Pour in the dairy free milk and reserved pasta water, and blend until creamy and smooth.
- Cook: Pour the roasted red pepper pasta sauce into the pasta, and toss to evenly coat. Season with more salt and pepper as needed.
- Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.
Notes
Pasta: I used my 2-ingredient homemade gnocchi, but you can use any pasta shape, including my own homemade vegan pasta dough!