Vegan Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta is a delightful combination of creamy roasted red peppers and fresh herbs, creating a rich and satisfying sauce. This Greek-inspired dish is not only flavorful but also packed with nutrients, making it a perfect meal for any occasion.

Ingredients

• Pasta (whole wheat or gluten-free) - 200 grams
• Roasted red peppers (jarred or homemade) - 150 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 100 ml
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams, halved
• Spinach - 50 grams, fresh

Steps

1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a blender or food processor, combine the roasted red peppers, garlic, olive oil, vegetable broth, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.
3. In a large skillet over medium heat, add the spinach and sauté for 2-3 minutes until wilted.
4. Pour the roasted red pepper sauce into the skillet with the spinach and stir to combine. Cook for another 2-3 minutes, allowing the sauce to heat through.
5. Add the cooked pasta to the skillet and toss well to coat the pasta with the sauce.
6. Gently fold in the halved cherry tomatoes and chopped fresh basil before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from the roasted red peppers, which support immune health.
• High in fiber from whole wheat pasta and spinach, promoting digestive health.

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