Would you like to view the UK edition of this site?

View UK Edition
Healthy AF - Sn 3/Ep 140 avatar

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Healthy AF - Sn 3/Ep 140Healthy AF - Sn 3/Ep 140

Create a free account with Tastemade to save recipes and videos!

Easy vegetarian pasta that’s great for a weeknight dinner ... or whenever.

Recipe

email

Email

print

Print

Roasted Red Pepper Pasta

Ingredients

  • 3 red bell peppers, whole

  • 2 shallots, whole in peel

  • 2 cloves garlic, whole in peel

  • 1 cup unsweetened almond milk

  • 1 tbsp. olive oil

  • 1 tsp. sea salt

  • 1/4 tsp. ground black pepper

  • 1 tbsp. arrowroot starch

  • grated parmesan, for garnish

  • For the Zucchini Noodles:

  • 4 zucchini, ends cut off and spiralized or cut into noodles

Let's get Cooking...

  1. Heat oven to broil.

  2. Place the bell peppers and shallots on a baking sheet lined with tin foil or parchment paper.

  3. Place the sheet in the oven and roast until charred. Flip over, then continue to roast until all sides have been charred. Remove from oven and let cool.

  4. Peel away charred skin, seeds and stems on the red pepper. Set aside.

  5. Add the roasted bell peppers, shallots, and garlic to a blender with almond milk, olive oil, sea salt, pepper, arrowroot starch, and blend until smooth.

  6. Heat a large skillet over medium high heat. When the skillet is hot, add the sauce and cook for 3-4 minutes, until heated through.

  7. Add the zucchini noodles to the sauce in the skillet and toss. Cook until soften, but not falling apart. Be careful not to overcook.

Show Recipe

Show Facebook Comments

toggle sidebarComing right up
Autoplay

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder