Creamy Roasted Red Pepper Pasta
This creamy vegan pasta with roasted red peppers is probably one of my favorite recipes! The texture is *chef’s kiss*!
- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 15 minutes
Ingredients
- 2 tablespoons (30 mL) olive oil
- 1 cup (250 mL) finely chopped white onion
- 1 teaspoon (5 mL) thyme
- 1 teaspoon (5 mL) oregano
- 2 cloves of garlic, chopped
- 2 tablespoons (30 mL) red wine vinegar
- 1 1/2 cups (375 mL) vegetable broth
- 1 1/4 c. teaspoon (6.25 mL) salt
- Pepper, to taste
- 1 jar (500 ml) roasted red peppers, well drained
- 1/2 cup (125 mL) sundried tomatoes
- 1 block of 349 g of silken tofu
- 340 g short pasta of your choice
- Basil
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Preparation
- In a non-stick pan, heat olive oil and cook onion for 8 minutes, stirring often. Add thyme, oregano and garlic and continue cooking for another 3 minutes.
- Deglaze with red wine vinegar and cook for 1 minute more.
- Transfer onion mixture to a blender and add remaining ingredients, except pasta. Blend until very smooth. Reserve.
- In a pot of boiling salted water, cook the pasta according to the time indicated on the package. Before draining pasta, remove 1 cup (250 mL) of cooking water. Drain the pasta and place it in the non-stick pan with the sauce.
- Mix gently and add cooking water if necessary. Serve with pepper, a drizzle of olive oil and basil.
