Roasted Red Pepper Pasta with Nutritional Yeast
Total Time: 00h 50m
Hands-on Time: 00h 25m
Makes: 3 servings
This zesty vegan roasted red pepper pasta recipe features our bright sweet paprika along with nutritional yeast, a tasty cheese-like seasoning that adds texture and creaminess.
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Ingredients
- 2 medium red bell peppers, washed
- 1 small yellow onion, peeled and cut into circles
- 1/3 cup tahini
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon Frontier Co-op® Black Pepper
- 1/4 teaspoon Frontier Co-op® Paprika
- 1/4 cup water
- 1 tablespoon Frontier Co-op® Nutritional Yeast Powder + more for topping
- 3 servings spaghetti, cooked according to package directions
- 1/4 to 1/2 teaspoon Frontier Co-op® Sweet Basil Leaf
- 1 clove garlic, crushed or finely chopped
- Fresh basil, for garnish
Directions
- Preheat oven to 400 degrees.
- On a baking sheet lined with foil, place whole bell peppers and onion circles. Bake for 25 minutes, flipping halfway through, until both sides are darkened. Remove from oven and set aside.
- In a bowl, combine tahini, olive oil, lemon juice, salt, pepper and paprika. Mix with a fork until well combined and creamy. Once mixture starts to thicken, add water and continue to stir.
- Once bell peppers are cooled, remove stems and scrape out seeds. If desired, also remove bell pepper skin. Chop coarsely to prepare for blending.
- In a blender, combine tahini mixture, bell peppers, onions, garlic, basil and nutritional yeast. Blend until creamy.
- Gently mix red bell pepper sauce into spaghetti. Top with nutritional yeast and fresh basil, then serve hot.
