Smoked Garlic Roasted Pepper Pasta
This smoked garlic pasta made with roasted peppers, vegan cream and herbs is delicious and easy. Ready in the time it takes your pasta to cook, it’s a perfect week night meal. The best bit about this recipe is it is ready in 15 minutes. It requires no chopping, just pop everything in a blender and heat.
What’s in this recipe?
Smoked garlic- My friend gifted me some of his smoked garlic which works perfectly for this recipe. It gives a smokey flavour to the pasta without adding loads of additional ingredients.
Vegan single cream – Using a single cream will help give that really thick and rich flavour to work with the garlic. You can add oat milk if you want a slightly lighter pasta sauce, but just be aware it will be thinner. If swapping for oat milk, add lots of nutritional yeast to thicken up the sauce.
Roasted Red Peppers– It helps to use red peppers to get the rich colour, it might look a little different if using yellow peppers. For this recipe, jarred roasted peppers have been used.
Cooking Tips:
- Swapping smoked garlic for regular garlic? Add 3 small cloves but be sure to cook off when the sauce is added to the pan, otherwise the taste might be too strong.
- When adding the vegan cream, make sure the pot doesn’t boil, you don’t want the vegan cream to split.
- Don’t forget to season generously, this is such an important step.
- The pasta in this picture is macaroni but any pasta shape will work beautifully.
Smoked Garlic Roasted Pepper Pasta
Ingredients
- 3 cloves smoked garlic *see notes if using regular garlic
- 100 g roasted red peppers (around 2 peppers)
- 2 tbsp olive oil (or the oil in the jar if using jarred roasted peppers)
- 1 tbsp italian herbs
- 1 tsp salt & pepper
- 2 tbsp tomato puree
- 1 tbsp nutritional yeast optional
- 100 ml vegan single cream if American, use half and half cream
- 10 g fresh basil finely chopped
- 200 g dried pasta of choice
Instructions
- Start by getting a pot of water onto boil, add a generous pinch of salt, once boiling add the pasta and leave to cook for around 7 minutes
- To a blender add the roasted peppers, oil, dried herbs, salt, pepper, nutritional yeast, tomato puree and smoked garlic cloves and blend, note if the texture is really thick, add a tbsp of water to loosen
- Add the roasted pepper mix to a large pan and heat until simmering, keep stirring to make sure the ingredients cook and don't burn to the pan, then add in a ladle full of pasta water (I usually add around 180ml) and stir in the vegan cream
- Test the pasta is cooked aldente then drain off the remaining water and add to the pot, mix together, taste test, adding a little more seasoning if needed then top with the chopped fresh basil and enjoy
Notes
- If you're not using smoked garlic, add 3 small cloves of regular garlic, be sure to cook off when the sauce is added to the pan, otherwise the taste might be overwhelming
- When adding the vegan cream, make sure the pot doesn't boil, you don't want the vegan cream to split
- Season generously, this is such an important step that often gets forgotten about
- I used macaroni for this recipe but any pasta shape will work beautifully
