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Fusilli with Roasted Red Pepper Sauce
Recipe Intro From beferox

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

🌿Fusilli with a Roasted Red Pepper Sauce🌿 Happy Wednesday guys!😊🧡 Hope you're all having a great week so far😊 This roasted red pepper sauce is another one of these dishes I like to make after a long and stressful study day💆🏼‍♀️📚 -@beferox

Recipe

Prep time 10mins
Cook time 20mins
Yield: Serves or Makes 4
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ingredients

  • 3 red bell peppers
  • 1 white onion, roughly chopped
  • 4 cloves garlic
  • 3 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary leaves
  • 1 teaspoon thyme leaves
  • Salt and pepper
  • Almond milk, or other non-dairy milk, as needed
  • 1 pound fusilli pasta, cooked according to package directions

Method

  • Step 1

    Preheat oven to 410ºF. Line a baking sheet with parchment paper and spread out the peppers, onion and garlic. Roast until browned, about 20 minutes. Remove from oven. Peel the peppers and discard of the stems and seeds.

  • Step 2

    Add all ingredients to a blender, using enough oat milk to cover the vegetables. Blend until smooth. Toss with pasta.