From My Bowl’s Vegan Roasted Red Pepper Pasta Recipe

Few things say “comfort food” like a bowl of pasta with a rich sauce. This plant-rich version—from vegan chef Caitlin Shoemaker, aka @frommybowl—requires only five main ingredients, but you can also toss in some fresh greens or roasted vegetables to make it your own.

Vegan Roasted Red Pepper Pasta Recipe

Yield: 2 to 4 servings
Total time: 20 minutes

Ingredients

Sea salt
8 ounces pasta of choice (try Thrive Market Organic Biodynamic Whole Wheat Spaghetti)
1 12-ounce jar or 14.5-ounce can roasted red peppers, drained and rinsed (can also use 8 ounces homemade)
2 cloves garlic
1 cup Thrive Market Organic Coconut Milk
1/2 cup vegetable broth
1/4 teaspoon Thrive Market Organic Crushed Red Pepper (optional)

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. 

In the meantime, add the peppers, garlic, coconut milk, vegetable broth, and red chili flakes (optional) to a blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy. Season with salt and pepper to taste, if necessary. 

Drain the pasta once cooked, but do not rinse. Return the empty pot to the stovetop and add the red pepper sauce. Bring the sauce to a simmer over medium-high heat and cook for 2 to 3 minutes, until bubbly and thickened. 

Remove the pot from heat and add the cooked pasta. Toss pasta with sauce using tongs. If the sauce appears runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.

Transfer the pasta into bowls and serve.