Roasted Red Pepper Carrot Pasta
by: claire cary
This roasted red pepper and carrot pasta is rich, creamy and packs a generous dose of veggies in every serving! This simple pasta is vegan friendly, incredibly easy to make and even kid approved.
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4
Ingredients
- 12 ounces pasta of choice
- 5 large carrots
- 2 red bell peppers
- ½ large red onion
- 2 tablespoons olive oil divided
- 1 cup non-dairy milk
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- ½ teaspoon salt or more, to taste
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ cup parmesan dairy free or regular
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Chop the bell peppers, peel and chop the carrots and chop the red onion.
- Add to a baking sheet lined with parchment paper and drizzle with one tablespoon of the oil.
- Roast for 40 minutes.
- Bring a large pot of water to a boil and cook pasta according to package instructions.
- Meanwhile, saute the minced garlic in a pot with the remaining tablespoon of oil.
- When the veggies are done, add to a blender with the milk, salt, pepper, red pepper flakes and tomato paste.
- Blend until completely smooth.
- Transfer to the pot with the garlic and stir in the parmesan.
- Whisk together and heat over low heat.
- Combine with the cooked pasta, taste and adjust flavors as desired. I often add more red pepper flakes for spice, more salt or more parmesan.
- Serve warm and enjoy!
Notes
You can use regular parmesan cheese or my dairy free cashew parmesan.
Serving: 1bowl / Calories: 405kcal / Carbohydrates: 62g / Protein: 14g / Fat: 12g / Saturated Fat: 3g / Fiber: 10g / Sugar: 9g
