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Creamy Garlic Roasted Red Pepper Pasta

24 reviews / 4.8 average

🎶 This could be-the-start! of something new! 🎶 We are superexcited to be working with Almond Breeze in 2016 for lots of yummy + delicious sponsored posts! This recipe features their Almondmilk Cashewmilk blend which is 👌🏼.


Truth: creamy garlic roasted red pepper sauce belongs on EV-ER-EE-THING.

Including but not limited to: traditional pasta, whole wheat pasta, gluten free pasta, or, if you’re embracing this as a SUPER NUTRITIOUS kind of dinner situation -> zucchini pasta!

I’m on a kick, can you tell?

Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta. | pinchofyum.com
Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta. | pinchofyum.com

It’s almost not worth talking about how creamy-amazing this combo is going to be, because with the velvety almond cashew milk and roasted red peppers and roasted garlic as the base, I mean, it’s essentially foolproof.

BUT.

Even though we’ve already reached a solid YUM status just by making this recipe as-is, I’d like to encourage you embrace the most fun and most delicious phase that I call MAKE IT YOUR OWN.

Here are the steps for MAKE IT YOUR OWN.

  • STEP ONE: Look in your refrigerator. Open your pantry (er, basement? small house problems – continue). Do you see something delicious such as – I’ll just throw a few ideas out there – goat cheese? kale (which could be sautéed in some butter + salt obvi)? bacon? spiced nuts? basil? ricotta cheese? or if we want to get way out there, maybe some kind of slow roasted meat? I don’t know, I’m just saying.
  • STEP TWO: Select a winning ingredient. Stir it into or add it on top of your pasta.
  • STEP THREE: Bask in the glow of your creative culinary skillz as you devour the masterpiece in your most comfortable comfies, with candles burning, maybe even parked in front of your current Netflix obsession, because it’s probably (definitely) been a long day and you probably (definitely) deserve that kinda treat-yoself moment.

That’s where the magic really happens.

Are you feeling pretty good how about how this garlic roasted red pepper pasta situation is going down?

Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta. | pinchofyum.com

ROASTED RED PEPPER PASTA Things To Know:

  • This recipe is VEGAN! If you add goat cheese, which I’m not going to discourage you from doing, it would not be vegan anymore. But as written, it’s vegan and very tasty.
  • We are making the sauce creamy (but still vegan) by using almond milk. I highly recommend Almond Breeze Almondmilk Cashewmilk blend  – yes, that’s a real thing – because it has a more creamy texture than most almond milks I’ve tried. Winning.
  • I like to add a little almond butter and/or tahini to the sauce to thicken it up. You’ll probably like dat too.
  • I’m using the Inspiralizer right now for my zucchini noodles. It’s bomb.
  • Spiralized veggies are amazing when made fresh // not super amazing as leftovers. Store the sauce/noodles separately, or only spiralize the zucchini that you will use for that meal and just save your sauce separately.
  • There are tons of other things you can do with a spiralizer! It’s way too fun. Watch our little vid right over here.
Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta. | pinchofyum.com
Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta. | pinchofyum.com
Print
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Roasted Red Pepper Pasta in a bowl with a fork.

Creamy Garlic Roasted Red Pepper Pasta


Description

Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta.


Ingredients

Scale

Creamy Roasted Red Pepper Sauce:

  • 3 red bell peppers
  • 1 cup almond milk (I prefer Almond Breeze Almondmilk Cashewmilk blend because it’s a little creamier than most)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 clove garlic
  • 1/4 cup tahini or almond butter for thickening

For the Zucchini Noodles:

  • 1 tablespoon olive oil
  • (a few thin slices of shallot or onion, if you want)
  • 4 zucchini, ends cut off and spiralized or cut into ‘noodles’
  • salt to taste

Instructions

  1. ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.
  2. MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.
  3. ZUCCHINI NOODLES: Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil and onion – sauté for a minute or two until the onion is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, sprinkle with salt and add the sauce and cook just until the sauce is heated. When in doubt, my leaning is to undercook these!
  4. SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.

Notes

Just use regular spaghetti or pasta if you’re a traditionalist! 🙂

And you might find that you don’t need all the sauce depending on what kind of noodles you use. NBD. I don’t know about you, but I’ve never had a problem finding ways to use homemade creamy garlic roasted red pepper sauce before.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Cuisine: American

Keywords: red pepper pasta, zucchini pasta, vegan pasta

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Shout out to Almond Breeze for partnering with us to make this plant-based creamy sauce a reality.


One More Thing!

This recipe is part of our collection of best healthy gluten-free recipes. Check it out!

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Recipe rating

124 Comments

  1. Pinch of Yum Logo

    I’d rather chow down on roasted red peppers than brownies and that’s not some sort of sick joke! This sauce looks absolutely scrumptious and I feel like I just won the lotto looking at your yummy pictures. I cannot wait to try it!!!! I’ll send you my address for shipping purposes. Ok, that bit was a joke but the rest was serious cause I’m that kind of gal.

  2. Pinch of Yum Logo
    Marianne

    The recipe calls for 3 bell peppers but in the direcations you say to add the 2 peppers to the sauce ingredients. Is it 2 or 3? Looks yummy.

  3. Pinch of Yum Logo

    I would like to know what device you purchased to make the znoodles. Thanks for the recipe and the info going to make it as soon as I figure out how to make the zucchini noodles.

  4. Pinch of Yum Logo
    Heidi Corcoran

    Oh. My. Hell. Just when I needed a fresh idea for dinner, I receive this little gem in my email! Yep…I’ll be making this tomorrow night to go with my leftover hemp seed chicken bites! I’m going to add some Israeli Feta to it too. I get that a Kowalski’s, and it’s a little slice of heaven! Talk about small house problems…some of my pantry items are in my bathroom!






      1. Pinch of Yum Logo
        Heidi Corcoran

        AMEN to that!!! And yes…hemp seed and herb (I used rosemary and thyme) chicken bites. They are amazing! I’d love to see your version!

  5. Pinch of Yum Logo
    Diane

    there are 3 peppers in the ingredient list and only 2 in the instructions. I’m assuming you put all 3 in the blender.

  6. Pinch of Yum Logo
    Rachel

    I love zoodles! The ingredient list has 3 red peppers on it, but in the directions you say to add 2 roasted red peppers to a blender. Which is it? Thank you!

  7. Pinch of Yum Logo

    OH heavens…that creamy tomato sauce looks like the height of creaminess…Totally adding this to the meal plan next week 😀 Look forward to all the yummy recipes coming our way featuring Almond Breeze. Personal fan here!






  8. Pinch of Yum Logo
    Jessica

    First, let me say this comment is meant to be constructive criticism. It’s apparent that you like the bowl that you’ve been showcasing in many of your meals lately. However, it takes away from the delicious-looking food that you blog about because to me (and maybe other readers), it’s not my favorite. It’s nice to change up your dishes and I hope you either go back to white dishes or change to other dishes.

    1. Pinch of Yum Logo
      Marianne

      I love this dish you’ve been using. I’d love to have it. To me it is a great addition to your food props.

  9. Pinch of Yum Logo

    Lindsay, this looks scrumptious!! And it’s something I haven’t done/even contemplated doing yet with zoodles, so I’m definitely bookmarking these to make! Using the Inspiralizer, have you noticed that you prefer it to the Paderno? Just wondering, as I’ve had my eye on the Inspiralizer since it came out, but am wondering how it compares to the Paderno.

    1. Pinch of Yum Logo

      I do like it better because all the blades are together rather than having to swap blades out for different sized noodles! The Paderno works just as well but the Inspiralizer is a little more conveniently packaged and designed.

  10. Pinch of Yum Logo

    Love cashew milk and almind milk. I haven’t tried the cashew almond blend. I need to get on that! This recipe looks amazing. I love zucchini noodles and roasted red peppers!!!!

  11. Pinch of Yum Logo

    I feel like this pasta dish might become the dinner situation in our house tomorrow night as we binge watch American Horror Story (really I watch through my hands because it’s too scary for me). I’m very happy about my Friday night plans 🙂 I think a few olives and maybe some feta cheese might find their way onto the top of my bowl too!

  12. Pinch of Yum Logo

    ~It feels so right, to be here with you! Oh!~

    You started it! At least I think I know which song you’re referring to at the start of this post. Could you make this with coconut milk or just cow milk? Almond milk is expensive here, and compared to regular milk, it doesn’t deliver on the nutrient front. I’ve made roasted pepper and goat cheese pasta before, and oh, it was scrumptious!

    Stephanie
    thethriftyvegetarian.com

  13. Pinch of Yum Logo
    Ruth

    Thank you for the delicious-looking VEGAN, ( Yea ! ) recipe ! Just wondering : I do not have a spiralizer ( ? )
    what would someone use in instead to get those
    nice zucchini noodles ? Thanx again !

  14. Pinch of Yum Logo

    It doesn’t sound like you could possibly go wrong with roasted red pepper and roasted garlic. One question though- does the almondmilk break at all in the sauce? I’ve been curious about nondairy milks in sauces, but that’s always been a worry of mine…