This recipe was originally found at minimalistbaker.com.
Visit minimalistbaker.com to view the original recipe. Why can't I see the full recipe?
Vegan Roasted Red Pepper Pasta (GF)
Source
Prep Time15 min |
Cook Time45 min |
Total Time1 hr |
Ingredients
| 2 | red bell peppers (~119 g each) | |
| 2-3 | Tbsp | (30-45 ml) olive oil |
| 2 | shallots finely chopped (~1/4 cup or 40 g) | |
| 4 | cloves | garlic finely chopped (2 Tbsp or 12 g) |
| Sea salt and ground black pepper to taste | ||
| 1 1⁄2 | cups | (360 ml) Unsweetened Original Almond Breeze Almond Milk |
| 2 | Tbsp | (6 g) nutritional yeast |
| 1 1⁄2 | Tbsp | (10 g) cornstarch or arrowroot powder, (or other thickener of choice) |
| optional: Pinch red pepper flake (for heat) | ||
| 12 | ounces | (340 g) gluten-free linguini or spaghetti noodles, (or other noodle of choice) |
| Vegan parmesan cheese | ||
| Finely chopped fresh parsley or basil |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes