Roasted Red Pepper Pasta
dinner

Roasted Red Pepper Pasta

0 Servings
40 Minutes

This pasta pairs well with a light salad and a side of red chili flakes should you wish to add some heat. Try your hand at making the cashew cream from scratch!

INGREDIENTS


  • 1
    red bell pepper(s), cut into quarters & seeds removed
  • .5
    yellow onion(s), quartered
  • 2
    garlic clove(s), minced
  • 2
    Tablespoon
    olive oil, divided
  • .25
    Teaspoon
    Italian seasoning
  • .5
    Teaspoon
    paprika
  • 200
    g
    fettuccine noodles
  • .25
    Cup
    cashew cream (or make your own)
  • 1
    Teaspoon
    red wine vinegar
  • .5
    Cup
    vegetable stock
  • Salt & pepper, to taste
  • Vegan parmesan, grated (to serve)
Gluten Free Option

Use GF fettuccine noodles.

INSTRUCTIONS

1.

Preheat the oven to 425 F and line a baking sheet with parchment paper.

2.

Toss the bell pepper, onion, and garlic with half of the olive oil and the Italian seasoning. Evenly distribute on the prepared baking sheet and bake 20-25 minutes until the vegetables are tender.

3.

Bring a large pot of salted water to a boil. Cook the noodles until al dente, saving the pasta water.

4.

Blend the roasted vegetables with the cashew cream, red wine vinegar, and stock. Add salt & pepper to taste. Transfer to a frying pan or to the pot with the noodles and toss. Thin with a little bit of pasta water if needed. Garnish with the vegan parmesan and serve!

Nutrition Information

Calories
195 per serving
Carbs
14.4g per serving
Protein
2.9g per serving
Fat
15.2g per serving
Fiber
4.9g per serving
Sodium
165.4mg per serving
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