Creamy Garlic Roasted Red Pepper Pasta with Zucchini Noodles

🎉 Introduction

Indulge in a bowl of Creamy Garlic Roasted Red Pepper Pasta that’s perfect for a cozy weeknight dinner or a special gathering. This dish combines the richness of roasted red peppers with the aromatic essence of garlic, all blended into a smooth, creamy sauce using almond milk. Whether you opt for traditional pasta or spiralized zucchini noodles for a lighter option, this recipe is sure to delight your taste buds and impress your family and friends!

🧰 Equipment Needed

• Large pot
• Skillet
• Blender
• Cutting board
• Knife
• Spiralizer (if using zucchini)
• Mixing spoon
• Measuring cups and spoons

🛒 Ingredients

• 8 ounces of traditional pasta or 2 medium zucchinis (spiralized)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup roasted red peppers, drained
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

👩‍🍳 Directions

Step 1: Bring a large pot of salted water to a boil. Add the traditional pasta and cook according to package instructions until al dente. If using zucchini, spiralize the zucchinis and set aside.
Step 2: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 3: Add the roasted red peppers to the skillet and cook for another 2-3 minutes, allowing them to heat through.
Step 4: Remove the skillet from heat and transfer the garlic and roasted red pepper mixture to a blender. Add the almond milk, nutritional yeast, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Blend until smooth and creamy.
Step 5: If using zucchini noodles, return the skillet to the heat and add the spiralized zucchini. Sauté for about 2-3 minutes until tender. If using traditional pasta, simply drain it and return it to the pot.
Step 6: Pour the creamy sauce over the zucchini or pasta and toss to combine until everything is evenly coated.
Step 7: Serve immediately, garnished with fresh parsley.

🍽️ Servings & Timing

Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

🧊 Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of almond milk to loosen the sauce, or microwave for 1-2 minutes until warm.

🥄 Variations

• Replace almond milk with any non-dairy milk of your choice.
• Add cooked chicken or beef for a protein boost.
• Incorporate spinach or kale for added nutrition and color.
• Use whole wheat or gluten-free pasta for different dietary needs.
• Mix in cherry tomatoes for a burst of freshness.

❓ FAQs

Q: Can I use jarred roasted red peppers?
A: Yes, jarred roasted red peppers work perfectly for this recipe and save time.

Q: Is this dish vegan?
A: Yes, this recipe is vegan as it does not contain any animal products.

Q: Can I freeze the leftover pasta?
A: While the pasta can be frozen, the texture of the zucchini noodles may change. Traditional pasta freezes better.

Q: How can I make this dish spicier?
A: Add more crushed red pepper flakes or a dash of hot sauce to the creamy sauce for an extra kick.

Q: Can I make this dish gluten-free?
A: Yes, use gluten-free pasta or just zucchini noodles for a gluten-free option.

Q: What can I use instead of nutritional yeast?
A: You can omit it or use grated Parmesan cheese if not vegan.

Q: How do I know when the zucchini noodles are done?
A: They should be tender but still have a bit of crunch, usually about 2-3 minutes of sautéing.

Q: Can I add more vegetables?
A: Absolutely! Feel free to add bell peppers, mushrooms, or any veggies you enjoy.

Q: What type of pasta works best for this recipe?
A: Any type of pasta works great; choose your favorite or what you have on hand.

Q: Is this dish suitable for meal prep?
A: Yes, it’s perfect for meal prep! Just store it in individual portions for quick meals.

🏁 Conclusion

This Creamy Garlic Roasted Red Pepper Pasta is not only rich and satisfying but also incredibly easy to prepare. With a few simple ingredients and steps, you can create a delicious meal that caters to both traditional and healthy eating habits. Whether served for a family dinner or meal prep for the week, this recipe is sure to become a favorite in your kitchen. Enjoy every creamy, flavorful bite!

Creamy Garlic Roasted Red Pepper Pasta with Zucchini Noodles

Creamy Garlic Roasted Red Pepper Pasta with Zucchini Noodles

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces of traditional pasta or 2 medium zucchinis spiralized
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 cup roasted red peppers drained
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes optional
• Fresh parsley chopped (for garnish)

Equipment

• 1 large pot
• 1 Skillet
• 1 Blender
• 1 Cutting board
• 1 Knife
• 1 Spiralizer (if using zucchini)
• 1 Mixing spoon
• 1 Measuring cups and spoons

Method

 

1. Bring a large pot of salted water to a boil. Add the traditional pasta and cook according to package instructions until al dente. If using zucchini, spiralize the zucchinis and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the roasted red peppers to the skillet and cook for another 2-3 minutes, allowing them to heat through.
4. Remove the skillet from heat and transfer the garlic and roasted red pepper mixture to a blender. Add the almond milk, nutritional yeast, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Blend until smooth and creamy.
5. If using zucchini noodles, return the skillet to the heat and add the spiralized zucchini. Sauté for about 2-3 minutes until tender. If using traditional pasta, simply drain it and return it to the pot.
6. Pour the creamy sauce over the zucchini or pasta and toss to combine until everything is evenly coated.
7. Serve immediately, garnished with fresh parsley.

Notes

Storage & Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of almond milk to loosen the sauce, or microwave for 1-2 minutes until warm.

Variations:
- Replace almond milk with any non-dairy milk of your choice.
- Add cooked chicken or beef for a protein boost.
- Incorporate spinach or kale for added nutrition and color.
- Use whole wheat or gluten-free pasta for different dietary needs.
- Mix in cherry tomatoes for a burst of freshness.