This (vegan) creamy roasted red pepper pasta is just such a gift.
It wins all categories: creamy, amazing texture; savory, rich taste; shortness of ingredient lists; versatility; ease of preparation; nutritional punch.
IT HAS EVERYTHING.
We’ve done the creamy red pepper sauce thing before, a few times – like here, with cashews and roasted cauliflower, and here, with almond milk and zucchini noodles, and here, with the butter and fettuccine and shrimp. But this version is special because it sees us just as we are in this moment:
Whenever I share a short-ingredient-list recipe, I always like to emphasize the importance of the quality of ingredients. These few ingredients are the MVPs that are going to carry the weight of all your simplest, most beautiful recipes.
GOOD olive oil, QUALITY pasta, ACTUALLY DELICIOUS jarred roasted red peppers.
You know we love DeLallo and you know right now that I’m going to recommend DeLallo staples for this recipe.
No, scratch that. I’m going to recommend just making a once or twice annual pasta-loving, joy-bringing, pantry-stocking online order of DeLallo products. Picture this: one order, a shipment of authentic Italian pastas and olive oils and vinegars and antipasti-type yummies, delivered to your door so you can pull together quality meals on the fly and don’t have to think about it for the whole season ahead. Yeah? (Here’s the link if you want to just pasta window shop.)
Brand allegiance aside, I can’t say enough good things about this creamy red pepper pasta situation.
It’s full of flavor, it is adored by me (for it’s flavor, texture, and nutrition, and ease of prep), by my husband Bjork (for having a super satisfying creamy sauce), by my toddler (for being fun to eat), and by my sister (for being totally vegan).
Originally posted at :https://pinchofyum.com/creamy-red-pepper-pasta-blistered-tomatoes