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Just made this recipe, it’s crazy good. Like crazy good. I love how it beats any sauce that I’ve ever made- not because my tomato sauce sucks, but because of how delicious AND healthy it is!!! It’s literally a tsp of salt!!! I added a pinch of cayenne and some ground pepper to add a bit of heat! Thank you so much for teaching me how to make healthy delicious food !
🎶 This could be-the-start! of something new! 🎶 We are superexcited to be working with Almond Breeze in 2016 for lots of yummy + delicious sponsored posts! This recipe features their Almondmilk Cashewmilk blend which is 👌🏼.
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.
Creamy Garlic Roasted Red Pepper Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta.
Ingredients
Creamy Roasted Red Pepper Sauce:
- 3 red bell peppers
- 1 cup almond milk (I prefer Almond Breeze Almondmilk Cashewmilk blend because it’s a little creamier than most)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 clove garlic
- 1/4 cup tahini or almond butter for thickening
For the Zucchini Noodles:
- 1 tablespoon olive oil
- (a few thin slices of shallot or onion, if you want)
- 4 zucchini, ends cut off and spiralized or cut into ‘noodles’
- salt to taste
Instructions
- ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.
- MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.
- ZUCCHINI NOODLES: Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil and onion – sauté for a minute or two until the onion is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, sprinkle with salt and add the sauce and cook just until the sauce is heated. When in doubt, my leaning is to undercook these!
- SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.
Notes
Just use regular spaghetti or pasta if you’re a traditionalist! 🙂
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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: American
Keywords: red pepper pasta, zucchini pasta, vegan pasta
Shout out to Almond Breeze for partnering with us to make this plant-based creamy sauce a reality.
One More Thing!
This recipe is part of our collection of best healthy gluten-free recipes. Check it out!
Love this recipe. I am always looking for more different sauces that are a great match with znoodles
Kisses from http://poshnessary.com ❤
I’d rather chow down on roasted red peppers than brownies and that’s not some sort of sick joke! This sauce looks absolutely scrumptious and I feel like I just won the lotto looking at your yummy pictures. I cannot wait to try it!!!! I’ll send you my address for shipping purposes. Ok, that bit was a joke but the rest was serious cause I’m that kind of gal.
i low how sweet and smoky roasted peppers get! sounds like the perfect way to flavor a sauce. and right now i’m thinking mediterranean flavors- feta, kalamatas, maybe some marinated artichoke hearts, too!
OHHHHHK yes to the artichokes! LOVE.
The recipe calls for 3 bell peppers but in the direcations you say to add the 2 peppers to the sauce ingredients. Is it 2 or 3? Looks yummy.
I was going to ask the same thing.
Three! Sorry – typo between test recipe and actual recipe. 🙂 Should be updated.
I would like to know what device you purchased to make the znoodles. Thanks for the recipe and the info going to make it as soon as I figure out how to make the zucchini noodles.
hi Janet! Check Lindsay’s post on spiralizers here! http://wvaea.org/8-life-changing-ways-to-use-a-spiralizer
Thanks Heidi!
You bet!
I love how versatile this recipe is going to be!
Kari
http://www.sweetteasweetie.com
Oh. My. Hell. Just when I needed a fresh idea for dinner, I receive this little gem in my email! Yep…I’ll be making this tomorrow night to go with my leftover hemp seed chicken bites! I’m going to add some Israeli Feta to it too. I get that a Kowalski’s, and it’s a little slice of heaven! Talk about small house problems…some of my pantry items are in my bathroom!
Hemp seed chicken bites?!! GIRL. And the feta. More. Feta.
AMEN to that!!! And yes…hemp seed and herb (I used rosemary and thyme) chicken bites. They are amazing! I’d love to see your version!
Now this looks absolutely delicious. I’ve been spiralizing more and more, and can’t wait to try this pasta out!
there are 3 peppers in the ingredient list and only 2 in the instructions. I’m assuming you put all 3 in the blender.
I love zoodles! The ingredient list has 3 red peppers on it, but in the directions you say to add 2 roasted red peppers to a blender. Which is it? Thank you!
Oops! 3! I’ll update that!
I am so in love with zucchini noodles. I have not tried a creamy sauce yet, but can’t wait to try this recipe.
Thanks Jennifer! Hope you like it!
Haha! Yes – I am most certainly feeling pretty good about how this garlic roasted red pepper pasta situation is going down! That creamy sauce says it all!
Thanks Shashi!
Yummy. I must try this!
Thanks Arthur! I hope you like it!
Yummy! Great alternative.
I just made roasted red pepper soup and its so good. I have to try your idea of using almond milk to make it creamier!
Lifestyle by Joules
Yes – especially this cashew blend! So yummy!
This looks stunning. There’s not a lot that I like more than roasted vegetables. So this one’s already a winner.
And PS seriously love those bowls!
Thanks Debs! 🙂 Me too, as I’m sure I’ve made clear… haha
OH heavens…that creamy tomato sauce looks like the height of creaminess…Totally adding this to the meal plan next week 😀 Look forward to all the yummy recipes coming our way featuring Almond Breeze. Personal fan here!
OH and looooove the new warm background <3
thanks! Restoration Hardware napkins!
First, let me say this comment is meant to be constructive criticism. It’s apparent that you like the bowl that you’ve been showcasing in many of your meals lately. However, it takes away from the delicious-looking food that you blog about because to me (and maybe other readers), it’s not my favorite. It’s nice to change up your dishes and I hope you either go back to white dishes or change to other dishes.
To each their own!
I love this dish you’ve been using. I’d love to have it. To me it is a great addition to your food props.
Lindsay, this looks scrumptious!! And it’s something I haven’t done/even contemplated doing yet with zoodles, so I’m definitely bookmarking these to make! Using the Inspiralizer, have you noticed that you prefer it to the Paderno? Just wondering, as I’ve had my eye on the Inspiralizer since it came out, but am wondering how it compares to the Paderno.
I do like it better because all the blades are together rather than having to swap blades out for different sized noodles! The Paderno works just as well but the Inspiralizer is a little more conveniently packaged and designed.
Love cashew milk and almind milk. I haven’t tried the cashew almond blend. I need to get on that! This recipe looks amazing. I love zucchini noodles and roasted red peppers!!!!
I feel like this pasta dish might become the dinner situation in our house tomorrow night as we binge watch American Horror Story (really I watch through my hands because it’s too scary for me). I’m very happy about my Friday night plans 🙂 I think a few olives and maybe some feta cheese might find their way onto the top of my bowl too!
Yum! Those additions sound great, Amy!
~It feels so right, to be here with you! Oh!~
You started it! At least I think I know which song you’re referring to at the start of this post. Could you make this with coconut milk or just cow milk? Almond milk is expensive here, and compared to regular milk, it doesn’t deliver on the nutrient front. I’ve made roasted pepper and goat cheese pasta before, and oh, it was scrumptious!
Stephanie
thethriftyvegetarian.com
Hi, Stephanie! Coconut milk or cow’s milk would be fine. Just know they might give a slightly different flavor than the almond milk does. 🙂
I have always wanted to try making roasted red pepper pasta. This looks so good, I think I will go and add all these ingredients to my shopping list!
Thank you for the delicious-looking VEGAN, ( Yea ! ) recipe ! Just wondering : I do not have a spiralizer ( ? )
what would someone use in instead to get those
nice zucchini noodles ? Thanx again !
Hi, Ruth! The only way to get true zucchini noodles is with a spiralizer. However you could also try using a vegetable peeler to get long, thin strips of zucchini.
It doesn’t sound like you could possibly go wrong with roasted red pepper and roasted garlic. One question though- does the almondmilk break at all in the sauce? I’ve been curious about nondairy milks in sauces, but that’s always been a worry of mine…
We found it to work in this sauce really nicely!