Creamy Red Pepper Pasta


In a weird way, pasta has been the easiest way for me to get vegetables into my diet while still being a bit too nauseas to actually eat vegetables. The same way parents trick their kids, I’m just tricking myself. 🙂

I always go for a type of pasta that provides some nutrition. I tolerate quinoa pasta the best, but I will also use chickpea pasta like Banza at times, as long as I keep the portions small. Then I make a creamy sauce that is always vegetable based!  Creamy butternut squash pasta is often my go-to, or I will make a kale pesto. This time around I went for the red pepper sauce for a change in flavor, and it was so good! You get all the comfort food feels without needing to feel like it’s a cheat meal. 🙂



Creamy Red Pepper Pasta
Serves 3
  1. olive oil
  2. 2 red bell peppers
  3. 1 small onion, diced
  4. 3 cloves of garlic, chopped
  5. 1/2 cup of cannelloni beans
  6. 1/2 cup of unsweetened almond milk
  7. 1/2 cup of vegetable broth
  8. 1/2 teaspoon salt
  9. black pepper, to taste
  10. 1/2 teaspoon of chili powder
  11. red pepper flakes, to taste
  12. 1/4 cup of pasta water
  13. 1 box of pasta
  14. fresh parsley
  15. grated Pecorino Romano *optional
  1. Place the peppers on a lined baking sheet and broil on high. when you begin to see black spots, rotate to the other sides until evenly charred.
  2. Remove from the oven, and when cool enough to handle, remove the charred skin, then slice and remove seeds
  3. add a generous drizzle of olive oil to a large pan over medium heat
  4. add the onion, garlic, and a dash of sea salt and pepper and sauté
  5. while the garlic and onions are sautéing, boil water for the pasta
  6. add the pasta to the water and cook according to package directions
  7. add the sliced peppers, cannelloni beans, almond milk, vegetable broth, chili powder and a few dashes of red pepper flakes to the garlic and onions and simmer on low for a few minutes until heated though
  8. add all the sauce ingredients to a blender and blend until creamy. add additional sea salt and pepper if needed
  9. drain the pasta, reserving 1/4 cup of pasta water and add the pasta back to the pot
  10. if the sauce seems too thick, slowly pour in the 1/4 cup of pasta water while blending on low until desired consistency is reached
  11. pour the sauce over the pasta and mix through
  12. add a handful of grated Pecorino Romano and mix through
  13. plate and garnish with parsley and a sprinkle of Pecorino Romano
Spinach for Breakfast

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