By Kelton Mattingly

Creamy roasted red pepper pasta

This silky red pepper pasta is easy to make yet feels luxurious thanks to the sweetness and depth of the roasted red bell peppers. Pair with Brami pasta and you have a delicious protein packed meal.


Time: 15-20 minutes

Servings: 3-4


  • 8 oz Brami pasta
  • 1 12 oz jar of fire-roasted red bell peppers
  • 1 1/2 cups non-dairy milk, unsweetened
  • 2 Tbsp nutritional yeast
  • 1 Tbsp cornstarch
  • ¼ tsp pinch red pepper flake (optional)
  • 3 Tbsp olive oil
  • 1 medium shallot, finely diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste



  1. In a blender add the bell peppers, milk, nutritional yeast, cornstarch, and pepper flakes. Blend until smooth.
    2. Meanwhile, cook pasta as directed on packaging, take out a couple minutes before finished.
    3. While the pasta cooks, in a saucepan over medium heat add the oil and shallot, cook for 2 minutes. Then add the garlic and cook another minute.
    4. Pour in the pasta sauce mixture and cook over medium/low until it starts to thicken or about 3-4 minutes.
    5. Add the al dente pasta, salt and pepper, and stir in with some leftover pasta water to thin out.
    6. Finish with toppings of choice and enjoy!

Multi-Serve (5.3oz) / 8 Pouches

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