Vegan Roasted Red Pepper Pasta

To keep this pasta gluten free I went with a gluten free spaghetti noodle and used cornstarch as my thickener instead of a traditional flour roux. The result was a creamy, thick sauce just begging to be tossed with perfectly al dente noodles.


2 red bell peppers (~119 g each)
2-3 Tbsp (30-45 ml) olive oil
2 shallots, finely chopped (~1/4 cup or 40 g)
4 cloves garlic, finely chopped (2 Tbsp or 12 g)
Sea salt and ground black pepper to taste
1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk
2 Tbsp (6 g) nutritional yeast
1 1/2 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)
optional: Pinch red pepper flake (for heat)
12 ounces (340 g) gluten-free linguini or spaghetti noodles (or other noodle of choice)

FOR SERVING optional
Vegan parmesan cheese
Finely chopped fresh parsley or basil


Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

Full recipes minimalistbaker

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