Pasta I could eat every day and most of the time it becomes my favorite dish again, the good Lentil Bolognese . However, I don’t like them every day either, because otherwise it will get boring at some point. A new Recipe has to be made and preferably one with peppers, because I ordered three pointed peppers in the last eco-box. Aromatic, with lots of roasted flavors and best of all really nice and creamy. If you are Pasta fan, then you will love this dish.
Delicious vegan pasta roasted red bell pepper nut sauce? I won’t say no to that!
This dish is really easy to make, but you should know that it is not one of the 30-Minute I’m in a Hurry Dishes belongs. The onion and peppers are roasted, which takes about 45 minutes in the oven. In the meantime, you can perfectly already prepare the rest, cook the pasta and set the table. So organization is the key to success. The nice thing is that you get really hungry when you sniff the spicy roasted aromas from the oven. Hmmmmmm….
Nut puree in pasta sauce? Typical vegan
Nut muses or nut butters are a fine thing and I just love them everywhere. On the Bread , in my vegan Nutella, desserts, pastries and raw desserts. Admittedly, I don’t use it that often in pasta dishes, while it is a fine thing. The valuable ingredients are also very well preserved, because the puree for the sauce is not cooked, but finely pureed with the roasted vegetables in a blender.
Also interesting are the valuable nutrients in almond paste:
- Provides primarily monounsaturated and polyunsaturated fatty acids
- Rich in healthy fiber
- Low carbohydrate content
- Rich in calcium, iron, magnesium, potassium, zinc, B1, B2, B6 and vitamin E
The vegan pasta with paprika nut sauce is:
- High protein
- Full of roasted aromas
- Easy to make
Well, fancy a completely different, delicious vegan pasta variant? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan pasta with paprika nut sauce
- 300 g Linguine gladly also gluten-free
- 250 g red pointed peppers cut into coarse pieces
- 1 Piece red onion peeled and chopped
- 4 Piece Garlic cloves peeled and chopped or pressed
- 50 g Dried tomatoes in oil
- 2 tbspn Almond paste white or brown
- 2 tbspn Harissa paste or 1 Birds Eye chili
- 2 tbspn Yeast flakes
- 1 tbspn Turmeric
- Sea salt and pepper to taste
- Preheat oven to 175 degrees and line baking sheet with parchment paper.
- Spread the pointed peppers, onion and garlic on the tray and season with a little salt, pepper and olive oil.250 g red pointed peppers, 1 Piece red onion, 4 Piece Garlic cloves, Sea salt and pepper to taste
- Bake in the oven for 35 to 45 minutes maximum. The longer the baking time, the more roasted aromas will develop.
- In the meantime, cook pasta al dente and set aside.300 g Linguine
- Place oven roasted vegetables, tomatoes in oil, almond paste, harissa paste, yeast flakes, turmeric, salt, pepper and a dash of hot water in a blender (I use my Blend Tec here) and blend until you have a creamy sauce.50 g Dried tomatoes in oil, 2 tbspn Almond paste white or brown, 2 tbspn Harissa paste or 1 Birds Eye chili, 2 tbspn Yeast flakes, 1 tbspn Turmeric, Sea salt and pepper to taste
- Season to taste and mix with the pasta in the pot.
- Divide between two plates, garnish with parsley and Parmesan garnish and enjoy!vegan parmesan, Fresh parsley, Optional: side salad
- Lasts up to 5 days in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer or in a pot after adding a little water.
- Blendtec: http://amzn.to/2tLWiSC