I don’t gravitate to creamy pasta sauces often, but this roasted red capsicum pasta is my kinda of sauce. It’s creamy without being heavy, and it’s seriously delicious. It takes a little bit of effort to prepare, but you can whip it up in advance – making it a perfect meal prep option!
I slightly amended a recipe I found on Minimalist Baker
Ingredients List
- 3 red capsicums
- Small brown onion
- 4 cloves garlic
- Olive oil
- 1 1/2 cups almond milk
- 2tbs nutritional yeast
- 1 1/2 tbs cornstarch
- Flaked sea salt
- Pepper
- Red pepper flakes
- Pasta
- Fresh parsley
Steps
- Preheat oven to 240C
- Place capsicums on a lined tray and roast for 25 minutes, or until charred
- Cover with foil and steam for 10-15 minutes, then peel and remove the seeds and stem. Set aside
- Meanwhile, dice the onion and mince the garlic. Heat some oil in a pan and cook until softened and translucent. Set aside to cool.
- Combine the red capsicum, onion, garlic, almond milk, nutritional yeast and cornstarch in a blender and blitz until smooth.
- Season with salt, pepper and red pepper flakes and blitz again. Taste and season as needed.
- Pour the sauce in a pan and simmer until thickened
- Cook the pasta until al dente then drain, drizzle with oil and toss to coat with the sauce
- Top with fresh parsley to serve
I promise you, you won’t regret the extra effort to make this roasted red capsicum pasta sauce! Don’t skimp on the seasonings though, you want the sauce to have a bit of a punch to it – so salt, pepper, nutritional yeast and red pepper flakes are your friends!
If you don’t plan on using the sauce straight away, then stop after you have blended the ingredients together. You can thicken and reheat the sauce in one go when you are ready to use it, which makes for a super quick dinner. I love whipping it up on a Sunday when I am rotating all kinds of things through my oven, then I’m a very happy camper on Monday when I get home from work!
I recommend using a pasta like fettuccine or linguini – long noodles just seem to grab the sauce better! For someone who doesn’t love lots of sauce normally, it should tell you a lot that in this case I want all the sauce!
So, who is adding this roasted red capsicum pasta to this week’s meal plan!?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!