Vegan Roasted Red Pepper Pasta
This delectable Vegan Roasted Red Pepper pasta has the perfect no-cook sauce for those days when you're short on time and want a super flavorful meal that's ready in the time it takes to cook pasta. Plus, it provides a fun twist on the traditional marinara sauce.
Ingredients
- 3/4 lb. pasta of your choice
- 1 16 oz. jar roasted peppers drained
- 1/4 cup olive oil
- 1/4 cup sun-dried tomatoes drained (store bought marinated type)
- 1 tsp maple syrup or agave
- 1/2 tsp each salt garlic powder, dried parsley and pepper
- Garnish: finely chopped fresh parsley and red chili flakes optional
- 3/4 cup peas
- 2 zucchini diced
- 2 red bell peppers chopped in 2 cm chunks
- Oil salt and pepper for roasting
Instructions
- Preheat oven to 400 degrees F. Line a baking tray with parchment paper or food safe liner.
- Put a large pot of water on stove to boil.
- Arrange zucchini and bell peppers on tray. Drizzle with oil, toss. Sprinkle generously with salt and pepper, place in oven for 15 min (then toss, cook another 5-10 min until lightly browned and tender).
- Add pasta and a couple tablespoons of salt to boiling water, stir. Cook until al dente.
- While pasta is cooking, add all remaining ingredients to a food processor except garnish. Blend until smooth.
- Drain your pasta and add sauce and vegetables, stir gently to combine. Top with garnish.