Calling all Aleppo pepper lovers!  This fast and easy Creamy Aleppo Pepper Pasta is a delicious and healthy Middle Eastern twist on comforting pasta. Nothing better than pasta drenched in a creamy roasted red pepper sauce deliciously spiced with Aleppo pepper flavors and heat.  Toss in a nourishing blend of vegetables for a healthy and hearty dish that is sure to please! Perfect for busy nights, this fantastic dish can be whipped up in about 20 minutes, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We are totally loving this fun, new low fat sauce. It’s perfect for pasta drenching and veggie drizzling. With about 0.1 g of fat per serving, this sauce packs a punch of flavor with none of the guilt.

If you want to boost the richness of this dish, you could totally add some soaked cashews. We didn’t because we loved this low fat sauce as is, but it could totally be done. Be sure to check more about this in the notes!

Perfectly oil free and healthy, this pasta dish will tickle your taste buds. Look no further, this dish is fast, easy, and utterly delicious!

Whip it up Wednesday

This week’s Whip It Up Wednesday is our delicious Creamy Aleppo Pepper Pasta. It has all the flavor elements of a traditional Italian pasta dish, but with a Middle Eastern flair.

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe can be made in about 20 minutes which really helps speed things up in the kitchen.

If you love pasta with some Middle Eastern heat, then this dish is for you!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Aleppo Pepper

So, you might be asking “What exactly is Aleppo pepper?”  Great question, Aleppo pepper is a variety of chili pepper used as a robust spice. It is called Aleppo pepper after the city Aleppo, Syria where a large majority of the pepper is harvested.  It is also known as the Halaby pepper.  It is semi-dried, de-seeded, then coarsely ground.

Does it pack heat?

We’ve tried many brands of Aleppo pepper. Some literally have no heat to them, while others pack a nice little kick of heat. You can find it at most Middle Eastern or Mediterranean markets. It is fairly inexpensive.

Our favorite brand is Penzeys Aleppo Pepper. It is bursting with earthy flavor with hints of fruity-tartness and packs a nice little kick of heat. It is not overly hot, nor is it mild. It’s just right! LOL

Buuuut, keep in might heat levels are totally relative. If you cannot handle heat of any kind, this Aleppo pepper recipe isn’t for you.

The creaminess of this recipe tempers the heat from the Aleppo pepper. The good news is that you can totally control how little or much heat you wish in this dish.

It’s sooo good, especially if you are looking for something different and flavorful. We hope you give this deliciousness a try.  It is awesome!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

We hope you give this creamy sauce a try!  If you try this wholesome dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Stock pot to boil the pasta
• Ceramic/enamel lined skillet, or similar non-stick skillet
• High-speed blender

Creamy Aleppo Pepper Pasta

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes
• Yield: 4-5 Servings (Makes 3 Cups Sauce) 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Middle Eastern, Mediterranean

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Description

Calling all Aleppo pepper lovers!  This fast and easy Creamy Aleppo Pepper Pasta is a delicious and healthy Middle Eastern twist on comforting pasta. Nothing better than pasta drenched in a creamy roasted red pepper sauce deliciously spiced with Aleppo pepper flavors and heat.  Toss in a nourishing blend of vegetables for a healthy and hearty dish that is sure to please! Perfect for busy nights, this fantastic dish can be whipped up in about 20 minutes, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

Skillet Ingredients:

• ½ cup yellow onions, fine dice
• 1 Tablespoon minced garlic
• 1 Tablespoon GF flour (or flour of choice) *
• 1 cup vegetable broth *
• 1 ¼ cup water (or broth)
• ¼ cup nutritional yeast
• ½ cup roasted red peppers, chopped
• 2 Tablespoons unsweetened plain plant milk
• 1 teaspoon ume plum vinegar (optional) *

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried minced onions
• 1 teaspoon smoked paprika
• ¾ teaspoon sea salt (+/-) *
• Pinch black pepper

Other Ingredients:

• 12 oz. GF pasta (or pasta of choice)
• 12 oz. package frozen California Blend Vegetables *
• 1 teaspoon Aleppo pepper (+/-) *

Other Optional Ingredients:

• Beans (of choice)
• Baby spinach (or kale)

Optional Toppings Ingredients:

• Sprinkle Aleppo pepper
• Chopped fresh parsley

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Instructions

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Note: You want to coordinate the completion of the pasta cooking time with the completion of the sauce. If unsure, then just wait to put the pasta into the boiling water once the sauce is done. Just turn the sauce down really low or remove from the stove.  Boil the pasta until just el dente, do not overcook, drain, rinse with cold water to remove any excess starch and trapped water, shake well, set aside.
2. Place the Spice/Herb Ingredients in a small bowl, mix and set aside.
3. In the meantime, in a large ceramic/enamel lined skillet (or similar non-stick skillet), add the diced onions, sauté over medium-high heat for 7 to 9 minutes until tender.
4. Then lower the temperature to medium-low and add the minced garlic and sauté for one minute, then add the flour and Spice/Herb Mix, sauté for one minute, stirring constantly.
5. Next add all the remaining Skillet Ingredients, stir well to combine. Simmer for 5 minutes.
6. After 5 minutes, remove the stove and allow to cool slightly, then transfer the skillet contents into a high-speed blender and blend on high until smooth and emulsified. Then transfer back to the skillet.
7. Place the frozen veggies in the microwave and heat until hot, then add the veggies and Aleppo pepper to the skillet, stir well, then cook until the veggies reach the desired level of tenderness, then add the cooked pasta (and baby spinach/beans if adding) to the skillet, simmer for a few minutes, then remove from the stove, cover and allow to set for 5 minutes. This allows the flavors to marry.
8. Serve with some freshly chopped parsley and a sprinkle of Aleppo pepper.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Aleppo Pepper:  We used Penzeys Aleppo Pepper. It has some heat to it. Taste the Aleppo pepper as some brands are very mild and others pack some heat.  Based upon your taste test will allow you to make an informed decision on how much to use. Aleppo Pepper tends to hit you on the backend of the palate. If unsure, start out using ½ teaspoon and work up from there.  You can always add more, but you can’t take away.  This recipe boasts the flavor of Aleppo pepper, there are no substitutions.  Note:  Do not add the Aleppo Pepper in with the other spices where it will get blended. Blending it over-intensifies the Aleppo Pepper flavor.  Add it after the sauce has been blended.

*Richness: This is a low fat sauce, if you would like a richer flavor. Add in some soaked cashews to the blender maybe 1/8 cup to 1/3 cup depending on how rich you want the sauce. Keep in mind the cashews will thicken up the sauce. We have not tried the addition of cashews, but we feel that it would work really well. You may want to ramp up the spices and seasonings as desired.

*Flour:  We used Bob’s Red Mill Gluten Free All Purpose Baking Flour.

*Ume Plum Vinegar:  The ume plum vinegar is optional. It adds an additional pop of flavor. If you have it on hand, we definitely suggest using it.

*Vegetables:  We used frozen vegetables. You can use all fresh, all frozen, or a combination. You may need to adjust cooking time for vegetables as size, fresh, and frozen aspects all play into how long the veggies will need to cook to reach the desired tenderness.

*Sauce Density:  This sauce is a thin sauce. It is not super thick. If you are looking for a thicker sauce, scale back on the water/veggie broth equally.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Baby Spinach:  Spinach is a natural flavor neutralizer.  The longer it cooks the more it neutralizes flavor.  We added it at the very end in order to preserve the boost of flavor from the spices.

*Serving:  Makes 4 to 5 (Makes 3 cups of sauce)

*Storage:  Refrigerate and use within 5 days

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.