Creamy Garlic Roasted Red Pepper Pasta Recipe

comment icon 126 more comments Truth: creamy garlic roasted red pepper sauce belongs on EV-ER-EE-THING. Including but not limited to: traditional pasta, whole wheat pasta, gluten free pasta, or, if you’re embracing this as a SUPER NUTRITIOUS kind of dinner situation -> zucchini pasta! I’m on a kick, can you tell? It’s almost not worth talking about how creamy-amazing this combo is going to be, because with the velvety almond cashew milk and roasted red peppers and roasted garlic as the base, I mean, it’s essentially foolproof. BUT. Even though we’ve already reached a solid YUM status just by making this recipe as-is, I’d like to encourage you embrace the most fun and most delicious phase that I call MAKE IT YOUR OWN. Here are the steps for MAKE IT YOUR OWN.

STEP ONE: Look in your refrigerator. Open your pantry (er, basement? small house problems – continue). Do you see something delicious such as – I’ll just throw a few ideas out there – goat cheese? kale (which could be sautéed in some butter + salt obvi)? bacon? spiced nuts? basil? ricotta cheese? or if we want to get way out there, maybe some kind of slow roasted meat? I don’t know, I’m just saying.STEP TWO: Select a winning ingredient. Stir it into or add it on top of your pasta.STEP THREE: Bask in the glow of your creative culinary skillz as you devour the masterpiece in your most comfortable comfies, with candles burning, maybe even parked in front of your current Netflix obsession, because it’s probably (definitely) been a long day and you probably (definitely) deserve that kinda treat-yoself moment.

That’s where the magic really happens. Are you feeling pretty good how about how this garlic roasted red pepper pasta situation is going down?

ROASTED RED PEPPER PASTA Things To Know:

This recipe is VEGAN! If you add goat cheese, which I’m not going to discourage you from doing, it would not be vegan anymore. But as written, it’s vegan and very tasty.We are making the sauce creamy (but still vegan) by using almond milk. I highly recommend Almond Breeze Almondmilk Cashewmilk blend – yes, that’s a real thing – because it has a more creamy texture than most almond milks I’ve tried. Winning.I like to add a little almond butter and/or tahini to the sauce to thicken it up. You’ll probably like dat too.I’m using the Inspiralizer right now for my zucchini noodles. It’s bomb.Spiralized veggies are amazing when made fresh // not super amazing as leftovers. Store the sauce/noodles separately, or only spiralize the zucchini that you will use for that meal and just save your sauce separately.There are tons of other things you can do with a spiralizer! It’s way too fun. Watch our little vid right over here.

Shout out to Almond Breeze for partnering with us to make this plant-based creamy sauce a reality. 4.8 from 24 reviews And you might find that you don’t need all the sauce depending on what kind of noodles you use. NBD. I don’t know about you, but I’ve never had a problem finding ways to use homemade creamy garlic roasted red pepper sauce before.