Pasta With Creamy Red Bell Pepper Sauce

Pasta With Creamy Red Bell Pepper Sauce Recipe

By Leslie Durso


1 lb. pasta regular or gluten free

3-4 red bell peppers roasted, peeled, trimmed

2 tbsp olive oil

1/2 cup chopped shallots or onions

5-8 cloves of garlic chopped

pinch red chili flakes

1 1/2 tbsp tapioca flour or cornstarch

1/4 cup dry white wine

1 cup non-dairy milk plain unsweetened

2 tbsp nutritional yeast

1 tsp sea salt

3-4 cups greens, I used mizuna, but you can use spinach or kale, or chard


1In a large frying pan, add olive oil, shallots, garlic, and chili flakes. Turn heat to medium

2When the shallots are soft, mix in the tapioca flour till the shallots are coated

3Stir in the white wine and non-dairy milk

4When the sauce is thick, pour the mixture in a blender along with the roasted red peppers, nutritional yeast, and salt. Blend until smooth!

5Place the pasta, sauce, and greens in a large frying pan and heat until the greens have wilted. Serve immediately.

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