Dairy Less Roasted Red Pepper Pasta Sauce
Transform your pasta nights with this velvety, Dairy-Free Roasted Red Pepper Pasta Sauce, a creamy and flavorful plant-based alternative that's as indulgent as it is healthy. Featuring sweet, smoky roasted red bell peppers, blistered cherry tomatoes, and caramelized onion, this sauce is blended to silky perfection with garlic, savory nutritional yeast, and a splash of unsweetened plant-based milk for a luscious texture. A hint of smoked paprika and red pepper flakes adds depth and just the right amount of heat. Perfectly paired with your favorite pasta, this 30-minute recipe is not only dairy-free but also rich in nutrients, making it a delightful choice for weeknight dinners or meatless meals. Serve it up with a sprinkle of fresh herbs for a restaurant-quality dish that's sure to impress!
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 1 cup cherry tomatoes
- 1 medium yellow onion
- 4 whole garlic cloves
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 3 tablespoons nutritional yeast
- 0.5 cup unsweetened plant-based milk (such as almond milk)
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces cooked pasta of choice
Instructions
Preheat your oven to 425°F (220°C).
Slice the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, cut side down.
Add the cherry tomatoes, unpeeled garlic cloves, and quartered yellow onion to the same baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, or until the peppers are charred and the tomatoes are blistered.
Remove the baking sheet from the oven. Allow the vegetables to cool slightly, then peel the skins off the roasted red peppers and garlic cloves.
In a blender, add the roasted red peppers, cherry tomatoes, onion, peeled garlic, 1 cup of vegetable broth, and 1 tablespoon of olive oil.
Blend until smooth and creamy.
Pour the blended mixture into a large skillet over medium heat. Stir in the nutritional yeast, plant-based milk, smoked paprika, dried basil, red pepper flakes, salt, and black pepper.
Cook the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Toss the cooked pasta in the sauce until well coated.
Serve immediately, garnished with fresh herbs or additional nutritional yeast if desired.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 27.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 385 mg | 30% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
