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Roasted Red Pepper Pasta

Author Casey Colodny
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 4 people
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Al dente pasta with sauteed onions and zucchini tossed in a creamy roasted red pepper sauce. Brimming with fresh flavor, the roasted red peppers and harissa bring a mildly sweet yet spicy experience to this pasta!

Ingredients

Roasted Red Pepper Sauce

  • 2 red bell peppers cut in half top to bottom & de-ribbed
  • Kosher salt
  • 5 cloves garlic peeled
  • 1 cup raw cashews
  • ½ cup vegetable broth or sub water
  • ⅓ cup lemon juice ~1–2 lemons
  • ¼ cup nutritional yeast
  • 1 heaping tbsp harissa paste + more to taste
  • ½ tsp ground coriander
  • 1 tsp salt
  • black pepper to taste

Pasta

  • 2 tbsp olive oil
  • 1 small onion chopped (~1 heaping cup)
  • 2-3 med/large zucchini cut in half vertically and cut into slices (~5 cups)
  • ½ tsp salt
  • 16 oz pasta of choice cooked according to package instructions
  • ⅓ cup feta crumbles sub dairy free feta to keep recipe vegan
  • ¼ cup chopped fresh cilantro
  • 1-2 tsp crushed red pepper flakes
  • 1-2 tsp fresh lemon zest

Instructions

  • Line a baking tray with parchment paper and preheat your oven to 400F.
  • Coat your bell peppers in olive oil on all sides and lay cut side up sprinkle with kosher salt. Roast in the oven for ~25-30 minutes or until bottoms have started to blacken. (add your peeled garlic cloves for the last 10 minutes of baking – make sure to also coat them in olive oil).
    Charred and roasted red peppers with olive oil and fresh garlic cloves on a parchment paper lined baking tray.
  • Remove from the oven and add to a high-speed blender along with remaining ingredients for the sauce - raw cashews, vegetable broth, lemon juice, nutritional yeast, harissa paste, ground coriander, salt, and black pepper. Blend for 3-5 minutes, or until smooth + creamy with no visible cashew pieces. Season with additional salt & pepper to taste, along with extra harissa paste if you want a little spicier. Set aside.
    A blender filled with roasted red pepper, raw cashews, nutritional yeast, salt, and the remaining ingredients for red pepper sauce.
  • To a large saute pan, add 2 tbsp olive oil and heat to medium. Add your chopped onion and cook for 2-3 minutes, or until translucent.
    Caramelized onions in a skillet.
  • Add your zucchini slices and cook for an additional 3-5 minutes, or until zucchini starts to brown. Sprinkle zucchini/onion with ½ tsp of salt and stir to combine.
    Sauteed zucchini and caramelized onions in a skillet.
  • To the large saute pan, add your warm cooked pasta and sauce, stirring until evenly coated.
    A pink spatula sits in a skillet with freshly tossed red pepper pasta. There are red pepper flakes, feta, herbs, and lemon wedges in the background.
  • Just before serving, top pasta dish with feta crumbles, chopped fresh cilantro, crushed red pepper flakes, and lemon zest. Serve immediately and enjoy!

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