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Creamy Vegan Red Pepper Pasta with Blistered Tomatoes
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Creamy Vegan Red Pepper Pasta with Blistered Tomatoes

This Creamy Red Pepper Pasta is seriously delicious and seriously vegan! Perfectly chewy rigatoni, blistered juicy tomatoes, a creamy-but-cream-less roasted red pepper sauce, all sprinkled with fresh chives and basil.

Prep

10 min

Cook

20 min

Total

35 min

Serves

6

Instructions

  1. 01

    Cook pasta according to package directions.

  2. 02

    Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.

  3. 03

    Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.

  4. 04

    Serve with tomatoes over the top, as well as herbs and more salt and pepper.

Nutrition

per serving

Calories
563
Protein
16.4g
Carbs
69.8g
Fat
25.4g
Fiber
4.5g
Sugar
5.7g
Sat. fat
4.1g
Sodium
697.6mg
Cholesterol
0mg
View original on pinchofyum.com

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