Spicy Roasted Red Pepper Pasta

This easy creamy Spicy Roasted Red Pepper Pasta dish is the epitome of a bold, delicious, simple vegan weeknight meal that comes jam-packed with loads of red pepper flavors!

📝 Ingredients

• 1 (16 oz.) box Your favorite pasta ((See Notes!))
• 2-3 red bell peppers
• 2 Tbsps Extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 (14 oz.) can full-fat coconut cream/milk
• 3 garlic cloves, minced
• 1/2 cup vegetable stock, organic
• 2 Tbsps white cooking wine ((You can substitute with additional veggie stock, if desired))
• 1 tsp sea salt
• 1 tsp red pepper flakes ((You can use more for extra spicy flavor))
• 1/2 tsp black pepper
• 1 Tbsp arrowroot starch + 2 Tbsp WARM water ((optional))

👨‍🍳 Instructions

1. 1--- TO ROAST THE PEPPERS: ---
2. 2Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper. Add the red bell peppers and drizzle with olive oil and season with salt, black pepper, smoked paprika, garlic powder, parsley, oregano, and thyme and bake for 25-30 minutes or until bell peppers are charred, wilted, and tender. Remove and let cool slightly.
3. 3--- BOIL THE PASTA: ---
4. 4To begin, cook pasta according to packaging. NOTE: Most pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
5. 5--- TO MAKE THE SAUCE: ---
6. 6In a high-powered blender, add the roasted peppers and vegetable stock, blending it on high-speed until everything is fully broken down and smooth.
7. 7In a medium (10-inch) skillet, add the minced garlic, sautéing until fragrant, about 1-2 minutes. Add the salt, black pepper, and red pepper flakes, stirring everything together. Whisk in the red pepper blended mixture, coconut cream/milk and white cooking wine, until everything thickens and becomes smooth with no lumps visible. NOTE: If you sauce isn't thick enough, you can mix together the arrowroot starch + water in a bowl until "milk-like" and add it to the sauce.
8. 8Reduce the heat to low and let the sauce simmer for 2-3 minutes until it thickens more and add in the drained pasta, stirring until fully coated.
9. 9Remove from heat and serve immediately with your favorite bread or on it's own.
10. 10Bon Appetit!