Gluten free / vegan

creamy red pepper pasta by kalejunkie


1 package gluten free pasta of choice
1 15-ish oz jar of roasted red peppers
1/2 cup cashews OR 1/2 cup full fat coconut milk
1/4 cup tomato paste
1 onion, roughly chopped
3 cloves garlic, mashed or minced
2 tb italian seasoning
1 tsp sea salt
1 tsp crushed black pepper
2 tb olive oil
optional: chopped fresh basil, parmesan cheese

It’s not everyday I’m like DROP EVERYTHING AND GO MAKE THIS—but today is one of those days! My CREAMY RED PEPPER PASTA is what’s for dinner tonight, so get to it! It’s gluten free, dairy free, vegan, and so easy to make, I will not steer you wrong. Promise.



Prepare pasta according to package instructions and set aside.
In a large pan, add olive oil.
Once pan is warm, add the chopped onions, garlic, Italian seasoning, sea salt, and black pepper.
Sauté for about 10 minutes, stirring occasionally.
Add the tomato sauce and 1/3 cup water.
Stir mixture well and turn off the stove.
Next, get out your high speed blender.
Add the onion mixture, red peppers (drain liquid out of the jar), cashews or coconut milk (which ever you are using), and blend on high for about 2-3 minutes until the sauce is nice and smooth and creamy.
Pour the cooked pasta into the same pan that you made the onion mixture.
Pour sauce on top of the pasta and use tongs to coat evenly.
Add salt & pepper to taste, as well as fresh basil and parmesan cheese on top (optional).