Pasta with Roasted Pepper Sauce

Ingredients

White Scribbled Underline

– 8 oz. pasta – 2 oz. baby spinach – ½ cup chopped roasted peppers For the Sauce – 2 tbsp. olive oil – ½ medium onion, diced – 3 garlic cloves, minced – ½ cup chopped roasted peppers – ½ cup full-fat coconut milk (or unsweetened plant creamer) – ½ tsp. salt – ¼ tsp. pepper – ⅛ tsp. red pepper flakes

yield

time

2 servings

30 minutes

Step 

1

Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions.

Step 

2

In the meantime, using a medium skillet, saute the onion in olive oil for about 5 minutes.

Step 

3

Add the roasted peppers and the garlic and cook for another minute or two.

Step 

4

Now, add the coconut milk, salt, and pepper. Stir everything well and bring to a gentle simmer. Let it simmer for 1 minute. (At this point, you might need to drain the pasta and set it on the side. Reserve some pasta water for future use).

Step 

5

Turn off the heat and transfer the roasted pepper sauce to a smoothie cup or a blender and puree until smooth. Return the sauce back to the skillet.

Step 

6

Now add the spinach, reserved roasted peppers, and the pasta. Stir everything well with the heat on low, just until the spinach had wilted and everything is heated through. Use the reserved pasta water to thin the sauce, as necessary.

How to Store

You can store this Pasta with Roasted Pepper Sauce in an airtight container for 3-4 days.

White Scribbled Underline

Press "Learn More" below  for exact measurements and step-by-step photo and video instuctions.

eatsomethingvegan.com

Arrow
Arrow