Description
Healthy, homemade, and hearty, this Tomato Roasted Red Pepper Pasta is easy to make and full of delicious rich, savory flavors.
Ingredients
Scale
Skillet Ingredients:
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 1 medium zucchini, unpeeled, small dice
- ½ cup low-sodium vegetable broth *
- 1 Tablespoon cashew butter *
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- ¼ cup to 1/3 cup roasted red peppers, chopped *
- ¼ cup nutritional yeast
- 1 teaspoon red wine vinegar
- ¼ teaspoon baking soda (optional) *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 ½ teaspoons dried basil (+/-)
- Pinch to ¼ teaspoon red pepper flakes (+/-)
- 1/8 teaspoon black pepper (+/-)
- ¼ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 12 to 14 oz. penne pasta
Topping Ingredients:
- Vegan Parmesan Cheese
- Fresh basil, julienne
Instructions
- Cook the pasta according to package directions, set aside until Step 7.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large skillet, add the finely diced onions and zucchini, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Then add all the remaining Skillet Ingredients (except the baking soda) and the Spice/Herb Mix to the skillet, stir well to incorporate, taking time to dissolve the cashew butter into the sauce, bring the mixture to a boil, then immediately lower to a simmer.
- Add the baking soda, stir well to incorporate.
- Add the cooked pasta, stir to incorporate, then simmer over medium heat for several minutes, just until heated through.
- Top with a generous sprinkling of Vegan Parmesan Cheese and freshly julienned basil. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4