Roasted Red Pepper Sauce
This creamy red pepper pasta is made with fresh ingredients and flavors and tossed with hearty pasta.
Servings: 4
Calories: 253kcal
Cost: $10
Equipment
- Immersion blender
Ingredients
- ½ pound pasta uncooked
- 1 tablespoon olive oil
- 1 cup roasted red peppers
- 1 yellow onion diced
- 1 cup tomatoes diced
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ teaspoon salt
- ½ tsp pepper
- ¼ tsp crushed red pepper
- 1 cup vegetable broth
- ½ cup plant-based milk I recommend cashew, oat, or almond
- 1 tablespoon cornstarch
- ¼ cup fresh basil
Instructions
- Prep the ingredients according to the ingredient list and make the pasta of your choice.
- Sauté the peppers, onion, garlic, and tomatoes with the olive oil in a large pot over medium heat for about 5 minutes.
- Add the cornstarch, vegetable broth, cashew milk, basil, and seasoning, and blend using an immersion blender.
- Once blended, bring to a boil, then reduce to a simmer and continue to cook for about 10 minutes.
- Toss with the cooked pasta and serve with fresh basil.
Notes
This sauce can be stored in the fridge in an airtight container for up to 5 days. It can also be stored in the freezer in an airtight container for up to 3 months.
Nutrition
Calories: 253kcal