Description
Creamy and delightfully flavored with roasted red peppers and beans, this pasta dish will bring the whole family to the dinner table. Visually beautiful and oh so yummy, this recipe is easy to make using Roasted Red Pepper Hummus, making it the delicious Whole Food Plant Based pasta. Vegan, oil free, sugar free, no processed ingredients.
Ingredients
Scale
- 1 – 16 oz. package of gluten free pasta of choice (or any pasta – we used penne pasta)
- 1 ¼ cup pasta water (from cooking the pasta above)
- 2 – 15.5 oz. cans cannellini beans, drained and rinsed
- 1 cup Roasted Red Pepper Hummus (see recipe)
- 2 red bell pepper, cut into strips
- 1 large red onion, cut into strips
- ¼ teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt (+/- to taste)
- Dash of cayenne pepper (+/- to taste)
- Dash of black pepper (+/- to taste)
Roasted Vegetable Seasoning Ingredients:
- ½ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ½ teaspoon sea salt (+/- to taste)
- Dash of cayenne pepper (+/- to taste)
- Dash of black pepper (+/- to taste)
Optional toppings:
- Fresh basil, chiffonade
Instructions
- Preheat oven to 400 F.
- Heat pasta water to boiling.
- Mix together the Roasted Vegetable Seasoning ingredients in a small bowl. Set aside.
- Place the red pepper strips and red onion strips onto a baking sheet. Sprinkle the Roasted Vegetable Seasoning mixture over top of the red peppers and red onions, move the peppers and onions around the baking sheet to ensure even coating. Cover tightly with foil and bake in the oven for 10 minutes.
- In the meantime, add the pasta to the boiling water and cook per package directions. Also, see Step #7.
- Add the Roasted Red Pepper Hummus, cannelloni beans, and the pasta water to a large skillet. Note, the pasta does not have to be done, you can pull out some pasta water while the pasta is still cooking. Over medium heat, stir to combine. Then add the paprika, garlic powder, onion powder, sea salt, cayenne pepper, and black pepper to the skillet.
- When the pasta reaches the al dente’ stage, quickly drain and place directly into the skillet with the sauce mixture. Stir well to combine.
- In the meantime, after the red pepper and onion slices have been in the oven for 10 minutes, remove the foil and roast uncovered for 7 minutes.
- After 7 minutes, remove the red peppers and red onions from the oven. Place ¾ of the red pepper strips and onion strips into the sauce mixture with the pasta and stir to incorporate.
- Taste the flavors, add more if needed.
- Serve the pasta topped with the remaining ¼ of the red pepper strips and red onion strips on top. Chiffonade some fresh basil on top before serving.