Roasted Red Pepper Baked Pasta; Vegan, Vegetarian or Pescatarian! (even gluten-free!)
We are really into comfort food these days, something warm and bubbly from the oven that can be served in one dish with a salad.
I found this delicious pasta on one of my favourite food sites, the First Mess(thefirstmess.com). I gave it a “STIR” twist and am so excited to share it with you!
You can add sautéed prawns, parmesan cheese or your own protein choice, it’s flexible once you have the sauce on hand.
Roasted Red Pepper Baked Pasta
- 1 tsp. olive oil
- 1 shallot, chopped
- 1 clove garlic, chopped
- ½ tsp.smoked paprika
- ½ cup raw cashews
- 1 Tbsp. chopped sun-dried tomatoes
- 3 Tbsp. nutritional yeast
- 1 Tbsp. light miso
- 1 ½ Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- ½ tsp. tamari (gluten free is an option)
- ½ cup hot water
- sea salt and ground pepper
- 8 oz+ Pasta of choice (chick pea, lentil, gluten free options or regular whole wheat pasta) Penne is a good shape for this sauce
- -1 ½ cup of crackers (your choice, we used a multi grain cracker)
- 1Tbsp. fresh rosemary
- 1Tsp. Olive oil
recipe by STIR Cooking School
Sauté shallots and garlic for about 4 minutes over medium heat. Add smoked paprika and cook for 30 seconds.
Transfer the mixture to a blender. Add cashews, roasted red pepper, sundried tomatoes, nutritional yeast, miso, lemon juice, Dijon, tamari, water, salt and pepper.
Blend on high until smooth and creamy, approx. 3min.Add more water by the tbsp. if too thick. You should have about 2 cups when done.
Place crackers, rosemary and olive oil in a food processor and blend to form course crumbs.
Cook pasta in large pot of salted boiling water, drain when al dente.
Mix the sauce into the drained pasta, pour into a shallow casserole dish.
Top with the rosemary cracker topping and bake for 15-20 minutes until warmed through.
If you are adding sautéed prawns, place on top of the dish after baking, top with parmesan if desired.
STIR Cooking School