Let’s Make Roasted Yellow Pepper Pasta
A creamy and delicious roasted yellow pepper pasta. This sauce is made from yellow peppers which gives a slightly different taste to red peppers. It’s vegan friendly and ready in 35 minutes. This recipe can easily be made gluten free by swapping regular pasta for GF pasta instead. If you want a recipe that’s naturally creamy but is made completely from vegetables give this one a go.
What Ingredients Do I need For This Recipe?
Yellow Peppers- the yellow peppers give a slightly more orange colour to the pasta sauce compared to a roasted red pepper. They’re naturally sweet and perfect for a creamy sauce.
Garlic- you can use a whole roasted bulb of garlic for this recipe or just a few cloves as shown in the recipe.
Tomatoes- These will add an umami and richness to the dish. Use whatever tomatoes are seasonal at the time.
Spaghetti – Technically it’s Bucatini in this recipe, but spaghetti works just as well. You want to cook till al dente and then stir in with the creamy sauce (don’t forget that pasta water!)
Nutritional yeast – If you haven’t cooked with this before, it’s a flake that’s high in B12 and adds a nutty and slightly cheesy flavour to food. Don’t confuse with actual yeast.
Cooking Tips
Cook the pasta till al dente – you don’t want overcooked pasta. Also don’t forget to add the pasta water to the sauce, this will give a delicious and glossy sauce.
Like nutritional yeast? Add loads of that nutty flavour to the sauce, with an extra sprinkle over each bowl before serving.
Seasoning is so important, so be sure to season at each stage.
If you like this recipe why not try?
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Gochujang Pasta
Roasted Yellow Pepper Pasta
Ingredients
- 2 yellow pepper
- 200 g tomatoes
- 3 cloves garlic
- 4 portions spaghetti or bucatini
- 100 ml oat milk sub for any other plant based milk
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 heaped tbsp nutritional yeast (b12 flake used in vegan cooking)
- salt and pepper to taste
- chilli flakes
Instructions
- Start by pre heating the oven to 180ºC (Fan) in a baking dish, add the roughly sliced peppers, tomatoes with the garlic cloves, a generous drizzle of olive oil, the dried herbs and a good pinch of salt then pop in the oven for 30 minutes
- Once the peppers have just 10 minutes left, add the spaghetti to a boiling pot of salted water and cook for around 10 minutes (save a mug full of that pasta water)
- Once the peppers, garlic and tomatoes have roasted, add to a blender with the nutritional yeast, oat milk, and a good splash of pasta water (start with 100ml then add more if it needs loosening) taste test adding a little more seasoning or nutritional yeast
- Mix in with the drained pasta topping with a little more salt, pepper, chilli flakes and nooch (nutritional yeast) on each bowl full
Notes
- Season along the way, you want to salt the boiling water before adding the pasta, season the veggies when roasting, then season once combined.
- Option to add a scatter of nutritional yeast over every bowl full
