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–+ servings
This creamy roasted red pepper pasta combines roasted peppers, coconut milk, and herbs for an easy vegan comfort dinner. It makes a generous batch, reheats well, and works perfectly for sharing on cozy nights at home.
Creamy Roasted Red Pepper Pasta with sun-dried tomatoes, coconut milk and shallots
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Servings4

Ingredients

  • 3 tbsp olive oil
  • 4 shallots diced
  • 6 red bell peppers chopped
  • 5 cloves of garlic minced
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 5 sprigs fresh thyme or 1 tsp dried
  • ½ cup sun-dried tomatoes chopped
  • ½ cup water
  • 1 can coconut milk full fat
  • 1 lb pasta can be GF
  • ¼ cup nutritional yeast
  • 3 tbsp fresh basil optional, chopped

Instructions

  • In a large pot with a lid, heat the 3 tbsp olive oil and add in chopped 4 shallots. Cook on medium heat until the shallots become translucent and aromatic.
  • Add in the chopped 6 red bell peppers. I thinly slice mine but any size is fine. You are just going to end up blending it all. Cook the bell peppers until they start to become soft.
  • Add in the minced 5 clove garlic, 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, leaves of 5 sprig fresh thyme, and ½ cup sun dried tomatoes. Sauté for 3 to 4 minutes to bloom the spices.
  • Add in the ½ cup water to deglaze the bottom of the pot. Cover with a lid and simmer on medium-low heat for about 15 to 20 minutes, stirring occasionally. You can add more water if needed to help break the peppers down.
  • Cook your 1 lb pasta according to the package directions. Reserve some of the pasta water in case you need to thin your sauce. Once cooked, set aside until the sauce is ready. See the tip below in “Related Content” for how to prevent your pasta from overcooking.
  • The peppers will be very soft and jammy when the veggies are fully cooked. When done, remove from the heat and add in the 1 can of coconut milk.
  • Using an immersion blender, blend the sauce until smooth or pour into a high-speed blender. Add pasta water or broth if you want it thinner. Add more salt if needed.
  • Add the pasta to the warm sauce and stir.
  • Add 1/4 cup nutritional yeast and/or chopped 3 tbsp fresh basil as an optional add-in and enjoy!