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Just made this recipe, it’s crazy good. Like crazy good. I love how it beats any sauce that I’ve ever made- not because my tomato sauce sucks, but because of how delicious AND healthy it is!!! It’s literally a tsp of salt!!! I added a pinch of cayenne and some ground pepper to add a bit of heat! Thank you so much for teaching me how to make healthy delicious food !
🎶 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?
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?
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
- Total Time: 35 minutes
- Yield: 4 1x
Description
Creamy Garlic Roasted Red Pepper Pasta! with garlic, almond milk, roasted red peppers, and traditional or zucchini pasta.
Ingredients
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
- 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.
- MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.
- 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!
- 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
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!
This recipe is a Keeper! Very easy to make and flavors were outstanding. I added ground turkey to my plate and seitan to my vegetarian husbands plate. We both loved it.
For a bit more kick, roast one hatch chile with the red peppers. This is truly a fantastic sauce!!!
Great tip! Thanks, Heidi!
Looks yummy!! Thank you for sharing your recipe
I don’t believe anyone tried this recipe before they printed it. Horrible. And it wasted good food ingredients, meanwhile. Not willing to try another recipe from you.
Sorry to hear that, Jodie! We appreciate the feedback.
My spiralizer came today so I will be making this tomorrow! im on an extremely strict diet so this will be fab!
HI Lindsay! I know this recipe is about 4 years old so I don’t know if you’ll see this but when I tried to make this, the sauce had little tiny almost curd-like pieces of either butter or garlic or maybe the white parts of the peppers even after blending for a while. I couldn’t quite tell. Was the butter supposed to be melted? The texture turned me off from using the sauce but I did enjoy the noodles. I’m going to try the sauce recipe again next time I go to the store for more peppers 🙂
Hmm there’s no butter in this recipe, but we’re wondering if it was from the almond milk. We’d suggest just blending things a bit longer next round.
Love this recipe, I will have to try it out as I have only done a simple garlic mayo pepper pasta.
Thanks for this! If you have time, I hope you’ll be able to coment and read my post: http://nyamwithny.com/nyam-recipes-garlic-pepper-shrimp-pasta/
This is so delicious! Mind-blowing delicious. And so easy and quick to make. Thank you so much for sharing! I love this pinch of yum blog just the way it is! Greetings from the Swiss Alps!
Glad to hear you enjoyed the pasta, George! 😊
oooooooh this makes my Itlian little heart happy. Cant wait to try!
This looks amazing can’t wait to make this! I love how you gave an almond butter substitution for tahini. I am allergic to sesame so this is perfect for me!
Enjoy!
I have been wanting to try zucchini noodles for a long time and this was the perfect recipe! I love this sauce and I love making it! Roasted Red Peppers…yum! Thank you 🙂
Amazing! Made this for dinner today, and we all loved it. Ground some cashews along with the almond milk, to get the recommended creaminess. Used regular spaghetti along with mushrooms.
I loved the recipe because it’s so healthy and simple yet delicious! Lately I’ve been trying recipes with zoodles because I just bought the spiralizer and I came across this one and loved it. I just think the sauce lacked a bit of flavor. Maybe I can add a bit more salt next time. But congrats! Keep making awesome recipes like this one
Hi, I am not vegan. Whaf would work instead of almond butter? Can I just out regular butter? Also, equal parts of regular milk and goat cheese? Or is the goat cheese in addition to the milk? Thanks so much!
Why can’t I pin your recipes? It takes me to Pinterest? But your recipe doesn’t pop up.
Is it sweetened or unsweetened almond cashew milk?
Unsweetened!
Can’t wait to make this on Monday.
I unfortunately did not have a great experience with this roasted red pepper sauce. It had such good reviews, and the photos looked stunning, so I really hate to give a poorer rating. I followed the exact instructions and used tahini for the thickening agent and cashew milk as recommended, but my sauce was watery and had a strange flavor. The tastes didn’t blend well for me, which was a disappointment after spending the time roasting and peeling the red peppers.
You had me at “skillz”, with a Z. <3 Oh yes, and this recipe looks amazing. Looking for autumn recipes even though it's still August. Thank you! Lindsay = bomb.com
Can I use skim milk instead of nut milk?
You can, but it might not be quite as thick and creamy. 🙂
This looks astounding, its making me hungry simply taking a gander at it! I will need to try it out. The best things are that it doesn’t look too hard, and it is solid, in light of the zucchini noodles. This appears like an incredible supper for the entire family. Much obliged for sharing.
Hi, would it work if I used cow or rice milk instead of almond milk?
Yes, that would work as well!
Hi Lindsay! Just felt I had to comment, I tried out this sauce recipe to go with some spaghetti (topped with a fried egg) last week and it was SO good! So sweet and creamy. Thank you!
Glad to hear it, Kelly!
Just made this recipe, it’s crazy good. Like crazy good. I love how it beats any sauce that I’ve ever made- not because my tomato sauce sucks, but because of how delicious AND healthy it is!!! It’s literally a tsp of salt!!! I added a pinch of cayenne and some ground pepper to add a bit of heat! Thank you so much for teaching me how to make healthy delicious food !
Awesome! Glad to hear it!
No almond milk…cashew milk (home made) and raw cashew butter? Too much?
Should be fine! 🙂
Thanks, I’ll let you know. It looks awesome.