Method

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C).
2. Roughly chop the red bell peppers, onion, and tomatoes.
3. Arrange the vegetables on a baking tray.
4. Add garlic cloves (if using fresh), sunflower seeds, olive oil, salt, and black pepper.
5. Toss everything together until evenly coated.
6. Roast for 20 minutes or until the vegetables are soft and slightly caramelized.
7. Allow the roasted vegetables to cool completely.
8. Transfer the roasted vegetables to a blender.
9. Add fresh basil leaves. If using garlic powder instead of fresh garlic, add it now.
10. Blend into a smooth, creamy sauce. Add a little reserved pasta water if needed for a silky consistency.
11. Heat a pan over medium heat and pour in the prepared Roasted Red Pepper Pasta sauce.
12. Taste and adjust the salt, black pepper, or herbs if required.
13. Add the cooked pasta and toss gently until every piece is coated with the sauce.
14. Serve the hot Red Pepper Pasta immediately and enjoy.

Recipe Notes:

• Roasting the vegetables enhances the natural sweetness and depth of flavor.
• Use freshly roasted peppers for the best Roasted Red Pepper Pasta taste.
• Reserve some pasta water to adjust the consistency of the sauce.
• Add extra fresh basil before serving for a burst of freshness.
• Sprinkle nutritional yeast on top for a cheesy flavor without dairy.
• This Vegan Pasta Recipe also works well as a pasta bake by topping it with dairy-free cheese and baking for a few minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.