"pasta! forever! super easy, super creamy vegan red pepper pasta sauce is a tie with the vegan tahini mac for my favorite sauce. you probably have most the ingredients around, and you can have dinner ready in 15 minutes with this one!"
Red Pepper Pasta Sauce
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From gatherednutrition
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 red bell peppers, or jarred roasted bell peppers
- 2 yellow onions, finely diced
- 8 cloves garlic, minced
- 1 cup almond milk, or other non-dairy alternative
- 1/2 cup ripe avocado
- 1/2 cup extra virgin olive oil
- 1/2 cup nutritional yeast
- 1 cup marinara sauce
- Salt and pepper, to taste
- a dash of red pepper flakes, optional
- 1 pound pasta, cooked
Method
Step 1
If roasting your own peppers: preheat oven to 500°F. Place bell peppers on baking tray, and roast for 25 minutes, until charred/blackened.
Step 2
While peppers are roasting, heat a skillet over medium. Once hot, add olive oil and sauté garlic and onions until onions are translucent, about 6 minutes. Make sure to stir frequently so that garlic doesn't burn.
Step 3
Remove from heat and set aside (keep any remaining olive oil from the pan as well).
Step 4
*Skip this step of using jarred peppers.* Remove peppers from oven, then wrap in foil for 10 minutes to steam. After 10 minutes, peel the skin off, and remove stems and seeds from the peppers.
Step 5
Add peppers and all other ingredients to high speed blender or food processor and blend until smooth. Serve on top of your favorite pasta and enjoy!