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Pasta in a Red Pepper Sauce
[Vegan]

LN By: Louise and Nico

Author Bio

Nico and Louise are partners in life and business. They run Italia Plant-Based, a blog... Read More

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Pasta

Pasta in a Red Pepper Sauce [Vegan]

Dairy Free

Vegan

With their immune-boosting properties, red peppers make a great sauce for this super creamy, healthy, and fulfilling pasta dish!

Ingredients You Need for Pasta in a Red Pepper Sauce [Vegan]

2 1/4 cup red pepper bell or snack pepper
1/2 cup cherry tomatoes plum or cherry
1/2 cup spinach
1/2 cup canned chickpeas
1 whole red onion
1/4 teaspoon chili flakes
3/4 cup uncooked fusilli pasta, or penne durum wheat or whole grain
1 tablespoon coarse salt
10 leaves fresh basil
50 grams chili-lemon vegan parmesan

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How to Prepare Pasta in a Red Pepper Sauce [Vegan]

Cut open the red peppers, remove seeds, stem, and the white fiber from the inside. Chop them into chunks and set aside.
Cut the red onion into thin slices.
Cut the cherry tomatoes into quarters. Also, drain the canned chickpea and prep all your other ingredients next to your station.
On a non-stick pan or stainless steel pan, dry-fry the onion on low heat until it turns light brown. Add the red peppers and let them sweat for about 5 minutes. Stir often.
Add the tomatoes and season with chili flakes and salt. Stir well.
Cover with a lid and let simmer for 10 minutes or until the peppers are soft. Add a few spoons of water occasionally to prevent the vegetables from sticking to the pan. Keep the water to a minimum as you don't want to dilute the flavor of the veggies.
When the peppers are soft, start cooking the pasta in salted boiling water. Cook the pasta as instructed on the package minus 1 minute.
While the pasta cooks, blend together the peppers and the tomatoes until you have a very smooth sauce.
Transfer the sauce into a non-stick pan, add the chickpeas and stir well.
Once the pasta has cooked, transfer it onto the sauce. Remember to save at least 1 cup of pasta water.
Add some vegan parmesan and 1/2 cup of pasta water and stir everything together on low-medium heat for 1 minute. Add more pasta water to make the sauce extra creamy.
Plate and garnish with some fresh basil leaves, some extra vegan parmesan, and a few drops of olive oil (optional).

Notes

- For this pasta feel free to dry-fry our onion without any oil or water. Onions contain oils that will come with low heat and will allow you to brown the onion without adding oil or water. This will give you maximum flavor. If you need to add some water, do so in very small amounts at a time. Too much water will dilute the flavor of the vegetables. - The trick to extra creamy pasta is to add pasta water while sautéing the pasta in a pan with the sauce. You can add as much as 1 full cup of pasta water, so make sure you save some before draining the pasta.