Roasted Red Pepper Pasta, which is the dish featured in the linked YouTube Video, is one of my simple comfort dishes that I’ve come to love. One of the foods, among many, that I missed when I transitioned to plant based vegan eating was my creamy pasta dishes. I’ve always had a thing for pasts since my childhood days of spaghetti bolognese out of a can. These days I opt for gluten free pasta and I find the best ones, that cook similar to wheat/gluten based pastas, are the ones made with organic brown rice or an organic brown rice and corn mix. These ones tend to hold together after cooking, therefore, they do not fall apart, they also don’t have any odd flavours. Two brand that I use often are;
This roasted red pepper pasta dish is great because it is tomato free, hence, for those who have an aversion to tomatoes, it’s a great recipe to have one hand. It’s also quite easy to make and done in about 40 minutes. When making this recipe, most of the work is in preparing the red bell peppers. You could also make this dish with yellow or range bell peppers as well. The colour may be lighter overall, but they give the same effect and taste. The bell peppers need to be placed cut side down on a baking tray and grilled (or broiled) until the skin blisters and begins to turn black. Once that happens it’s important to remove them from the grill, place in a bowl and tightly cover them with cling film for about 15 minutes. This will create steam which helps to loosen the skin. Once that happens peeling off the skins becomes pretty quick and easy. The rest of the recipe is easy going from there.
Pasta is one of my go-to’s when it comes to plant based vegan meal prep. It’s just so easy and with a few ingredients you have a meal on the table in as little as 20 minutes if you are well prepared in advance. This roasted red pepper pasta sauce can be stored in an air tight container in the fridge for several days so you can use it again for a different dish is you prefer. It also, goes really well on a thick slice of toasted bread topped with some fresh salad greens. And lastly, you can freeze the pasta sauce for future use. It’s really a great recipe that will give you options and save you some time.
This roasted red pepper creamy plant based vegan pasta recipe is;
- Plant-based
- Vegan
- Gluten free
- Dairy free
- Soy free
- Egg-free
- Refined sugar-free
- Tomato free
- Spicy
- Buddha bowl friendly
- Easy to make
This recipe is really easy to prepare and makes a great easy plant based vegan lunch or dinner. It also stores well, so it is great for your meal prep! You can add more vegetables to your dish such as a variety of mushrooms, You can also add hot peppers to create a level of heat if you prefer. And of course you can use any pasta of your choosing. This works with with any, but my favourites for this type of plant-based vegan pasta sauce in addition to penne, are rigatoni and farfalle. Definitely give this recipe a try and share your creations on social media using #PFFPlate
I used Delallo’s brown rice penne pasta Sari Foods nutritional yeast here. I’ve used both for a while now and I’m a fan. The pasta holds when cooked and doesn’t disintegrate when cooked like some brands tend to do.
