Roasted Red Pepper Creamy Pasta
Ingredients
- 1 red pepper, cored and cut into chunks
- 1 medium yellow onion, rough cut
- 8-10 cloves garlic, peeled
- 16 oz cannellini beans with liquid
- 14 oz diced or crushed tomatoes
- 1 tsp salt (optional)
- 1 tbsp chopped fresh basil leaves
- 1 tbsp nutritional yeast
- 1 tbsp mellow miso
- 16 oz noodles (use gluten-free if desired)
- 1/2 cup pasta water (reserved)
Preparation
Place the red pepper, onion, and garlic on a parchment-lined baking sheet and bake at 450°F for 20 minutes, or air fry at 370°F for 10 minutes.
Cook 16 oz of noodles to al dente in salted water, reserving 1/2 cup of pasta water before draining.
Add the roasted vegetables to a blender along with the cannellini beans with liquid, diced or crushed tomatoes, salt if using, chopped fresh basil, nutritional yeast, mellow miso, and reserved pasta water, then blend until smooth.
Pour the sauce over the cooked noodles and cook over low heat for 5 minutes.
Let the mixture sit without heat for 5 minutes, then serve, adding more fresh basil and halved cherry tomatoes if desired.
Tips
Roasting the peppers, onion, and garlic adds significant flavor and can be done ahead of time; refrigerate or freeze for quick weeknight meals.
