This (vegan) creamy roasted red pepper pasta is just such a gift.
It wins all categories: creamy, amazing texture; savory, rich taste; shortness of ingredient lists; versatility; ease of preparation; nutritional punch.
IT HAS EVERYTHING.
We’ve done the creamy red pepper sauce thing before, a few times – like here, with cashews and roasted cauliflower, and here, with almond milk and zucchini noodles, and here, with the butter and fettuccine and shrimp. But this version is special because it sees us just as we are in this moment:
at the very end of summer with some lingering peak-season produce.
wanting to eat well.
needing food to be easy.
craving straight-up comfort food.
Whenever I share a short-ingredient-list recipe, I always like to emphasize the importance of the quality of ingredients. These few ingredients are the MVPs that are going to carry the weight of all your simplest, most beautiful recipes. GOOD olive oil, QUALITY pasta, ACTUALLY DELICIOUS jarred roasted red peppers.
