Seared Pepper Pasta
This roasted pepper pasta oozes with the natural sweetness of bell peppers, the creaminess of cannellini beans, and a hint of spice from nutritional yeast. With abundant fresh seasonal produce, wholesome ingredients, and a savoury yet dairy-free pasta sauce, this healthy sautéed pepper pasta is a standout addition to your weekly pasta rotation.
Ingredients
- 400 g whole wheat pasta
- 1 red onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 5 cloves garlic
- 1 cup cannellini beans
- 1 tbsp tomato paste
- ¼ cup fresh basil
- 1/3 cup nutritional yeast
- 1/3 cup walnuts
- ½ cup soy milk
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- First, sauté your onions and garlic, then add your chopped bell peppers and sauté until softened.
- Toss your cooked veggies into your blender along with the rest of your ingredients and blend until smooth.
- Mix your sauce with your pasta of choice.
- You can keep some reserved pasta water to mix in case you’d like to make the sauce thinner.
Nutrition
Serving: 1servingCalories: 576.5kcalCarbohydrates: 102.1gProtein: 26.7gFat: 10.1gSaturated Fat: 1.1gPolyunsaturated Fat: 5.66gMonounsaturated Fat: 1.3gSodium: 190.5mgPotassium: 1004.8mgFiber: 17.2gSugar: 9.1gVitamin A: 97.25IUVitamin C: 151.43mgCalcium: 125.2mgIron: 6.8mg
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