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