Pasta with Roasted       Pepper Sauce


2 servings


30 minutes


– 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

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

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

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

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).

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.

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. 

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

This Pasta with Roasted Pepper Sauce is creamy, full of flavor, and so satisfying. The roasted red peppers in this delicious sauce take a regular pasta night and really level it up!

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes