Vegan Roasted Red Pepper Pasta
Looking to change up your regular pasta sauce? Try this easy and flavorful spin on pasta sauce with a special star ingredient--red bell peppers! The smoky and rich flavor from the fresh roasted peppers packs a punch. It's so easy to make and requires minimal ingredients, yet it has such depth of flavor. You can use this sauce on hot pasta or store it in the fridge for a pasta salad. Feel free to use this as a base and add toppings to your preference, such as chicken, meatballs, vegetables or shrimp!
2 Large red bell peppers
1 clove garlic
1 Tbsp salt, plus more to taste as desired
1/2 tsp black pepper
3 Sun dried tomatoes
1 Roma tomato
4 Tbsp olive oil
1 lb. Box of pasta of choice
Preheat your oven to 450F
Wash and dry the bell peppers, place on a dry baking sheet, and bake for 15-20 minutes or until the skin is burnt and bubbling.
While the peppers roast, prepare the pasta al dente per box instructions. Strain the pasta, add to a large bowl, and set it aside.
Remove the peppers from the oven and allow to cool for 5-10 minutes, then peel the skin off of the peppers (it should come off easily). Remove the center seeds from the peppers and then add them to a blender.
Add the shallot, garlic, salt, pepper, sun dried tomatoes, fresh tomatoes, and olive oil to the blender with the peppers and blender until you have a creamy red pepper sauce.
Add the red pepper sauce to the pasta and toss to fully coat. Add additional salt as needed and enjoy!
Storage: store in an airtight container in the fridge for up to 7 days.