Vegan Roasted Red Pepper Pasta

Steps to make

1. 1

   Heat oven

   5 min

   Heat the oven to 500 °F.

2. 2

   Roast pepper

   25 min
   

   Place 1 red pepper on a baking sheet and roast for about 25-30 minutes, turning with tongs once, until charred.

4. 3

   Peel and discard seeds

   15 min
   

   Once charred, cover in foil for 10 minutes to steam. Peel away the charred skin and discard the stem and seeds. Set aside.

5. 4

   Cook pasta

   10 min
   

   Cook 6 ounces gluten-free linguine in boiling salted water according to package directions. Drain the pasta, toss in a little of olive oil, then cover with a towel and set aside.

6. 5

   Sauté shallot and garlic

   5 min
   

   In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 1 finely chopped shallot and 2 finely chopped garlic cloves and sauté until golden brown and soft, about 4-5 minutes. Season with a generous pinch of salt and black pepper.

7. 6

   Place sauce ingredients in blender

   2 min
   

   In a blender, combine the sautéed shallot and garlic, roasted pepper, ¾ cup almond milk, a pinch of red pepper flake, 1 tablespoon nutritional yeast, and ¾ tablespoon cornstarch. Season with salt and black pepper to taste.

8. 7

   Blend

   1 min
   

   Blend until smooth and creamy. Taste and adjust seasonings if needed.

9. 8

   Reduce sauce

   2 min
   

   Transfer the sauce back to the skillet over medium heat to thicken. Once at a simmer, reduce heat to low and simmer until the sauce is thickened to desired consistency.

10. 9

    Add pasta

    2 min
    

    Add the cooked linguine. Before tossing, add a touch more olive oil, salt and black pepper to for added flavor. Toss to coat.

11. 10

    Serve

    

    Serve immediately with vegan Parmesan, red pepper flakes, and fresh chopped basil or parsley.