If you don’t know what you are making tonight, but you need and want a dinner that is beyond easy and really absolutely delicious and simple and wonderful and angels sing when you put it on the table, then this is your dish.
At the risk of being oh so 90’s, we are roasting red peppers guys! Well, they don’t have to be red, they could also be orange or yellow or a combo of any of the above! I love how roasting these along with some garlic gets everything sweet and a little nutty and the peppers start to make their own cooking liquid, which also goes into the blender to make it extra saucy.
Can we also talk about the fact that you can make this beautiful pasta dish and throw together a salad (like this Vegan Caesar!) all in under 30 minutes!! That makes it 100% weeknight ready and automatically in my new rotation.
Also, I have to mention the very new cool styling trick I learned! I have been seeing all of these vegan dishes that look like they have cheese on top, so after some investigating, I realized that people are grating NUTS on top!!!! I used macadamias for some very convincing cheese that also tastes rich and salty like the real thing!
- 3 large red peppers (or orange or yellow), cut into 4 pieces and remove seeds and stem
- 4 cloves garlic
- 3 tablespoons olive oil
- Kosher salt
- 1 pound gluten-free pasta
- Garnish: 2 macadamia nuts (optional!) and parsley
- Preheat the oven to 425 degrees. On a sheetpan, add the peppers and the garlic and toss them with the olive oil. Spread them out in a single layer and sprinkle with kosher salt.
- Roast for 20 minutes until the garlic and peppers are tender and golden around the edges. Put the contents in the jar of a blender and puree until smooth. Season to taste with kosher salt.
- While the peppers are roasting, bring a large pot of salted water to a boil and add the gluten-free spaghetti. Cook until just past al dente according to the manufacturers directions and then drain the pasta. Lightly rinse the pasta to stop the cooking and then toss with the roasted red pepper puree. Season to taste with kosher salt and serve immediately.
- I finely grated a macadamia nut or two over the top and added a little fresh parsley for garnish.
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