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
2018-01-13 16:56:46
Serves 3
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Ingredients
- olive oil
- 2 red bell peppers
- 1 small onion, diced
- 3 cloves of garlic, chopped
- 1/2 cup of cannelloni beans
- 1/2 cup of unsweetened almond milk
- 1/2 cup of vegetable broth
- 1/2 teaspoon salt
- black pepper, to taste
- 1/2 teaspoon of chili powder
- red pepper flakes, to taste
- 1/4 cup of pasta water
- 1 box of pasta
- fresh parsley
- grated Pecorino Romano *optional
Instructions
- 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.
- Remove from the oven, and when cool enough to handle, remove the charred skin, then slice and remove seeds
- add a generous drizzle of olive oil to a large pan over medium heat
- add the onion, garlic, and a dash of sea salt and pepper and sauté
- while the garlic and onions are sautéing, boil water for the pasta
- add the pasta to the water and cook according to package directions
- 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
- add all the sauce ingredients to a blender and blend until creamy. add additional sea salt and pepper if needed
- drain the pasta, reserving 1/4 cup of pasta water and add the pasta back to the pot
- 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
- pour the sauce over the pasta and mix through
- add a handful of grated Pecorino Romano and mix through
- plate and garnish with parsley and a sprinkle of Pecorino Romano
Spinach for Breakfast https://www.spinach4breakfast.com/
Oh my husband would absolutely love this!! He is a pasta fanatic and I’m always trying to figure out how to change it up.
This looks delicious and comforting! So creamy and full of flavor I can’t wait to try it!
This looks amazing!!! Can’t waiT to try.
More beans! It seems like I’ve been seeing beans in every recipe lately and I’m loving it! This sauce looks so rich and comforting.
I love using banza so much! it literally fills me up so quickly and it’s delicious! this recipe looks amazing.
This looks so yummy! I don’t always eat pasta, but when I do, It needs to be delicious. I can’t wait to try this!
These flavors sound PERFECT! I have been on a pasta kick lately – can’t wait to try this recipe.