It's been a long time since I've had creamy roasted red pepper sauce. Since this vegan version is so simple to make, I'll be eating it more often. I added asparagus and peas. Yum.
1 shallot, chopped
2 cloves garlic, minced
9 oz roasted red pepper
6 oz pasta
1 Tbsp nutritional yeast
1 tsp dried oregano
1 bunch asparagus, cut into 2" pieces.
1/2 cup peas
1 Tbsp vegan butter
8 oz plant milk
1 Tbsp cornstarch
1 tsp lemon zest
Vegan parmesan cheese
1. Preheat oven to 425°F. Cook pasta according to package directions. Reserve 1/2 cup of pasta water for sauce. Rinse pasta under cold water.
2. Toss asparagus with 1 tsp oil, salt, and pepper, and roast in oven until bright green and tender, about 6 to 8 minutes (or use air fryer 400°F for 4 minutes).
3. In a large skillet over medium-high heat, melt vegan butter. Add the shallot and garlic, cook until soft and translucent, about 2 to 3 minutes. Reserve 3 oz of red peppers and slice thinly. Add remaining roasted red peppers, plant milk, cornstarch, nutritional yeast, and reserved pasta water to skillet. Stir to combine. Transfer the roasted red pepper sauce to the blender.
4. Blend on high until smooth, about 1 to 2 minutes. Season sauce with salt and pepper and return to skillet. Bring to a boil and simmer until thickened, about 4 to 6 minutes. Add cooked pasta, roasted asparagus, peas, remaining roasted red pepper, and oregano. Stir to combine and heated through. Season with lemon zest, salt, and pepper. Top with grated vegan parmesan.