Creamy Vegan Roasted Red Pepper Pasta
This creamy vegan red pepper sauce is perfect for the days you don't have much time to cook, or you are craving a delicious, flavorful, nutritious dish.
- 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
Roast the bell pepper and garlic (with the peel on) on a skillet or in the oven. When the red pepper is well burned on all sides, remove the skin and seeds. Peel the garlic.
Put the pecans, the garlic, the red pepper, the teaspoon of vinegar, salt, and pepper in the blender container.
Blend with 1 cup of water. Start blending at a low speed and gradually turn it up. Leave it on high speed for about two minutes or until creamy.
Check for salt and pepper.
Add it to the pasta.
Save a cup of water where the pasta was cooked. If the past is a bit dry or the sauce too thick, you need more liquid, add this liquid to the dish.
-To remove 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 with your fingers, under the stream of water, you will remove the skin.
-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".
Calories: 1025kcal | Carbohydrates: 175g | Protein: 32g | Fat: 21g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 679mg | Fiber: 10g | Sugar: 8g | Vitamin A: 945IU | Vitamin C: 39mg | Calcium: 69mg | Iron: 4mg