Dairy-free Creamy Red Pepper Pasta

Name: Dairy-free Creamy Red Pepper Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: American

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"An easy vegan red pepper pasta sauce"

-- @racheatspasta

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Step 1
Heat 1 tbsp of olive oil in a small sauce pan over medium heat. Add chopped peppers and give them a good stir to coat them with oil. Cover and stir occasionally until the peppers start to blister, around 5-7 minutes; a little bit of browning is ok but don’t let them burn
Step 2
Add the chopped tomatoes, oregano, parsley, and garlic, stir and cover. Stir occasionally for about 10-15 minutes until everything is soft and the tomatoes have released most of their juice. You should be able to easily mash everything with a spoon
Step 3
While the peppers and tomatoes do their thing, bring a large pot of salted to water to a boil. Add 8 ounces of pasta and cook according to the package
Step 4
Once the tomatoes and peppers are soft, add the butter and milk; stir until the butter melts
Step 5
Remove from heat, add the nutritional yeast if you’re using it, and blend (an immersion blender is great and can be used in the saucepan, or you can transfer everything to a blender)
Step 6
Drain the pasta (don’t rinse!) and return it to the large pot. I always reserve some of the pasta water in case my sauce is too thick
Step 7
Toss the pasta with the sauce. If it’s too thick, you can add 1/4 cup of reserved pasta water
Step 8
Garnish with fresh, chopped parsley and serve!
Step 9
Optional: I love this sauce with spicy sautéed or grilled shrimp 😋

Prep time: 5mins

Cook time: 25mins

Serves or Makes: 2

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