Vegan Roasted Red Pepper Pasta
2 red peppers*
2-3 T olive oil
2 medium shallots, finely chopped
4 cloves garlic*, finely chopped
Salt & pepper
1 1/2 c Unsweetened Almond Milk (or preferred milk alternative)
2 T nutritional yeast
1 1/2 T cornstarch, arrowroot powder (or thickener of choice)
1 pinch red pepper flake (optional)
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Preheat oven to 500 degrees. Place red peppers on baking sheet & bake 20-30 min until peppers are charred. Remove from oven & cover, 10 min.
Saute onions & garlic in olive oil until tender. Transfer to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast & cornstarch. Season with desired amount of salt, pepper, & red pepper flake.
Blend until creamy & smooth, taste & adjust seasonings. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
Once blended, place sauce back in the skillet over medium heat to thicken. Reduce heat to low and continue simmering until sauce is thickened to desired consistency. Serve on cooked pasta of choice.
minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf
Roasted Red Pepper & Goat Cheese Alfredo
2 whole red peppers*
2 T olive oil
1 small onion*, diced
2 cloves garlic*, minced
1 c half & half
4 oz garlic & herb goat cheese
2/3 c grated parmigiano reggiano cheese
Salt & pepper to taste
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Preheat oven to 500 degrees. Place red peppers on baking sheet & bake 20-30 min until peppers are charred. Remove from oven & cover, 10 min.
Saute onions & garlic in olive oil until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce & keep warm over low heat.
Uncover peppers, peel off skin & remove stem and seeds. Chop into large pieces & place into sauce with parmesan cheese. Stir to melt cheese and remove from heat.
Pour sauce into food processor & puree, or use an immersion blender. Taste and adjust seasonings.
Serve on cooked pasta of choice.
www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo