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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Red Pepper Penne Pasta Recipe

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This recipe for Roasted Red Pepper Penne Pasta is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 red peppers seeded and halved
1 avocado cut up
1 1/2 cup unsweetened almond milk
2 tbsp lemon juice
4 cloves garlic
2 tbsp nutritional yeast
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper
1 pkg whole grain penne
2 tbsp olive oil OPTIONAL
1 onion chopped

Directions:
Directions:
Preheat oven to 400°F (200°C).
Place red bell peppers cut-side down on a foil lined baking sheet.
Bake for 20-30 minutes, or until the skin blackens.
In the meantime, prepare the pasta according to package instructions.
While water heats, prep the rest of the sauce. Combine avocado, almond milk, lemon juice, garlic, salt, pepper, red pepper flakes, olive oil (optional), and nutritional yeast in a blender.
While pasta cooks, saute the chopped onion in a pan, set aside.
Pull the peppers from the oven. Transfer the peppers into a lidded container. Let cool covered for 5 min. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
Add the roasted red peppers to the blender. Blend until smooth.
Combine with cooked pasta and sauteed onion. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
If you want to save time, use a large jar of roasted red peppers, drained, in water for your sauce instead of roasting it from scratch.
If you are very sensitive to heat, decrease the amount of crushed red pepper or skip entirely.

 

 

 

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