This vegan version of Creamy Red Pepper Pasta is quite tasty! Rigatoni was perfectly chewy, juicy tomatoes that had blisters, a creamy roasted red pepper sauce that lacked cream, and a finishing touch of fresh basil and chives.
We've made the creamy red pepper sauce a few times already, such as this time with cashews and roasted cauliflower and this time with zucchini noodles, almond milk, butter, fettuccine, and shrimp. Additionally, we've already made spaghetti with a creamy cashew sauce. However, the reason this version is unique is that it captures us exactly as we are right now.
I want to stress the value of high-quality ingredients whenever I share a recipe with a minimal ingredient list. The key components that will elevate all of your most straightforward and exquisite dishes are just a few items.
Pasta: Prepare pasta as directed on the package.
Tomatoes: Set the broiler to high. Cherry tomatoes should be tossed with olive oil, salt, and pepper on a baking sheet. Broil until very roasted, 10 to 15 minutes.
Sauce: In the meantime, purée the ingredients for the sauce in a blender until it's smooth and creamy. Pour over the hot, cooked pasta (off the heat), stirring to combine; the sauce should stick to the pasta well.
Serve: Sprinkle extra salt, pepper, and herbs on top of the tomatoes.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you're eating leftovers, be ready to add a little more water because the sauce gets thicker when it reheats.