This delectable vegan pasta dish features a creamy roasted red pepper sauce that is both simple and quick to make with only four ingredients required. You’ll be amazed by how effortless it is to prepare this dish, which is sure to become a favorite in your recipe collection.
About this recipe
One of my son’s and my favorite recipes is this creamy and delicious vegan pasta sauce. It is perfect for lunch or dinner and is incredibly easy to make. The sauce is ready by the time your pasta is cooked, and it’s packed with flavor.
To create the creamy sauce, you only need four simple ingredients: pecans, roasted garlic, red pepper, and vinegar. The pecans lend a rich and velvety texture to the sauce, while the roasted garlic adds depth and complexity.
The star of the show, the roasted red pepper, infuses the sauce with its smoky and slightly sweet flavor. A touch of vinegar brings a subtle tang that balances out the richness of the other ingredients.
Ingredients
- Pecans. When selecting pecans, choose pecans that have plump and uniform kernels, a rich golden brown color, and a pleasant aroma.
- Roasted garlic cloves. You can roast garlic in the toaster oven, over the stove on a pan, or oven. Just make sure that you roast it with the skin on.
- Red bell pepper. What’s great about this recipe is its versatility. You can use either fresh red peppers or jarred ones, depending on your preference and availability. If you’re short on time, opting for jarred roasted red peppers can be a convenient option. However, if you enjoy the process of roasting and peeling your own red bell peppers, go ahead and do it – it’s surprisingly easy!
- Vinegar. I prefer Champagne or white wine vinegar. But feel free to use apple cider vinegar or even red wine vinegar.
- Salt and pepper. Kosher salt and freshly craked pepper.
- Pasta.
Nutritional benefits of this recipe
Not only is this pasta dish incredibly flavorful, but it is also highly nutritious. Pecans, in particular, are packed with essential vitamins, minerals, and healthy fats.
Incorporating nuts and seeds into our daily diet, as highlighted by Dr. Greger, can even help increase our lifespan by two years. So not only does this recipe taste amazing, but it also benefits your overall well-being.
Red bell peppers are not only a vibrant addition to any dish but also offer numerous nutritional benefits. Here’s a rundown of the health benefits these colorful peppers provide:
Rich in Vitamin C: Red bell peppers are an excellent source of vitamin C, which plays a crucial role in boosting the immune system, promoting collagen production for healthy skin and wound healing, and acting as an antioxidant that helps protect cells from damage.
Antioxidant Powerhouse: Red bell peppers contain a variety of antioxidants, including carotenoids like beta-carotene, lutein, and zeaxanthin. These antioxidants help neutralize harmful free radicals in the body, reducing the risk of chronic diseases such as heart disease and certain cancers.
Anti-Inflammatory Properties: Red bell peppers contain compounds with anti-inflammatory properties, such as quercetin and kaempferol. These substances help reduce inflammation in the body, which can contribute to various chronic diseases.
How to make this vegan roasted red pasta?
To make the sauce, start by roasting the bell pepper and garlic (with the peel on) on a skillet or in the oven. Once the red pepper is well-burned on all sides, remove the skin and seeds, and peel the garlic.
Next, put the pecans, garlic, red pepper, a teaspoon of vinegar, salt, and pepper in a blender container. Add a cup of water and start blending at a low speed, gradually increasing to high speed and blend for about two minutes or until creamy. Check for salt and pepper, and then add it to the pasta.
Remember to save a cup of water where the pasta was cooked. If the pasta is a bit dry or the sauce too thick, add this liquid to the dish to adjust the consistency.
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Tips, tricks & other recipes
While any type of pasta will work well with this creamy sauce, you can enhance the nutritional value by opting for alternative options like Banza or Food for Life pasta which provide additional nutrients. Plus, if pecans are not readily available, you can easily substitute them with walnuts for a similar creamy texture.
If you’re looking for more pasta inspiration, this recipe pairs beautifully with a variety of other pasta dishes such as Veggie Ragu, Easy One Pot Broccoli Pasta, Zucchini Noodles, and Pasta with Butternut Squash and Tomato. These delicious options can add variety to your pasta repertoire.
In addition to being a satisfying meal, this Creamy Vegan Roasted Red Pepper Pasta is also a hit with picky eaters or those who are not fond of pecans, as the nuts blend seamlessly into the creamy sauce, adding depth and flavor without overpowering other ingredients.
Here are other recipes that you may like:
Creamy Vegan Roasted Red Pepper Pasta
Equipment
- blender
Ingredients
- 1 cup pecans
- 3 roasted garlic cloves
- 1 large roasted red pepper fresh or from a jar
- 1 teaspoon champagne or white wine vinegar
- salt and pepper
- 1 1- lb pasta package
Instructions
- To make the sauce, start by roasting the bell pepper and garlic (with the peel on) on a skillet or in the oven. Once the red pepper is well-burned on all sides, remove the skin and seeds, and peel the garlic.
- Next, put the pecans, garlic, red pepper, a teaspoon of vinegar, salt, and pepper in a blender container. Add a cup of water and start blending at a low speed, gradually increasing to high speed and blend for about two minutes or until creamy. Check for salt and pepper, and then add it to the pasta.
- Remember to save a cup of water where the pasta was cooked. If the pasta is a bit dry or the sauce too thick, add this liquid to the dish to adjust the consistency.
Notes
- -Removing the skin from the pepper is easier if, immediately after roasting it, you put it in a closed plastic bag and wait a few minutes for the skin to peel off. Then, rinse it, and you will remove the skin with your fingers under the stream of water.
- If it is easier for you, you can use jarred red peppers. I always like to have a jar in the pantry for “no time to cook dinner emergencies.”
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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