Dinner/Lunch

Roasted Bell Pepper Pasta

One of my favorite kinds of pasta (well, since now!). It’s easy and quick to make and it tastes amazing!

If you like cheesy pasta, you will love this one. I missed my favorite cheesy pasta so badly since I try to not eat cheese – worst food addiction ever, do you agree? I finally found something that satisfied me.

Add your favorite vegetables on a side and enjoy this healthy yet comfort food!

This dish is a part of Plant-Based Meal Plan that is available for download here!

Roasted Bell Pepper Pasta

Vegan, Gluten Free*, Plant Based

*use gluten free pasta

Yields3 Servings

 6 oz pasta
 1 large broccoli heads (or 2 small)
 2 red bell peppers
 ½ onion
 2 cloves garlic
 ½ cup cashews
 1 cup almond milk
 2 tbsp nutritional yeast
 ½ tsp salt
 red pepper flakes
 ½ tsp smoked paprika powder
 parsley

1

1. Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.

2

2. In the meantime, cook the pasta according to the instructions on the package. Set aside.

3

3. Cook or steam the broccoli.

4

4. Place ready roasted vegetables in a blender together with the remaining ingredients and process until smooth.

5

5. Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked pasta and serve immediately. Sprinkle with fresh chopped parsley.

Ingredients

 6 oz pasta
 1 large broccoli heads (or 2 small)
 2 red bell peppers
 ½ onion
 2 cloves garlic
 ½ cup cashews
 1 cup almond milk
 2 tbsp nutritional yeast
 ½ tsp salt
 red pepper flakes
 ½ tsp smoked paprika powder
 parsley

Directions

1

1. Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.

2

2. In the meantime, cook the pasta according to the instructions on the package. Set aside.

3

3. Cook or steam the broccoli.

4

4. Place ready roasted vegetables in a blender together with the remaining ingredients and process until smooth.

5

5. Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked pasta and serve immediately. Sprinkle with fresh chopped parsley.

Roasted Bell Pepper Pasta

Nutrition Facts
Serving Size
Servings Per Container 3

Amount Per Serving
Calories 255 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 65.7mg 3%
Total Carbohydrate 30g 10%
Dietary Fiber 5.3g 21%
Sugars 5.7g
Protein 11.4g 23%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The original recipe: https://veganheaven.org/

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