Vegan Roasted Red Pepper Pasta (Gf)


2-3 Tbsp olive oil
2 medium shallots* (finely chopped)
4 cloves garlic* (finely chopped)
Sea salt and ground black pepper (to taste)
1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
2 Tbsp nutritional yeast
1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
1 pinch red pepper flake (optional // for heat)
12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)

  • Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  • Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  • While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
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