Vegan Red Pepper Pasta with Charred Corn & Basil


This vegan pink pepper pasta is tremendous flavourful, satisfying, and takes half-hour to make, and it makes use of one pan plus an upright blender. This vegan important is simple to make gluten-free, and excellent for summer time with plenty of charred corn and basil.

An overhead shot shows a creamy red pepper pasta in a stainless steel pan. The short-shaped pasta is garnished with fresh basil leaves, strips of roasted red pepper, charred corn kernels, dried chili flakes, and freshly ground pepper.
A slight 3/4 angle image shows a bowl of creamy red pepper pasta that features charred corn and strips of roasted red pepper. The pasta is garnished with fresh basil, dried chillies, and ground black pepper. The bowl is seen on a worn wooden board with a vintage silver fork sticking out of the bowl.
An overhead shot of ingredients used in a vegan red pepper pasta dish that also features yellow zucchini, corn, and fresh basil. All ingredients are on a vintage, rustic wood board.
An overhead image shows slices of zucchini and red onion being sautéed with spices in a wide stainless steel pan.

Most of our summer time meals revolve across the easy preparations of the considerable seasonal produce. Sometimes we grill a bunch of veg and have that with rice, chickpeas and a tasty sauce. We do a no-cook dip platter scenario that we will graze on. Grilled pizza with tons of backyard herbs each dang week. And pasta, all the time pasta with no matter veg I’ve plenty of. This week it’s roasted pink pepper pasta with charred corn and basil–with a secret (additionally tremendous seasonal) ingredient to make the sauce further creamy.

I like a typical vegan creamy sauce with cashews, sliced almonds and so forth as the bottom. But my associate finds the purely nut and seed-based sauces to be a little bit too wealthy at occasions. It’s not a 100% feel-good scenario for him! Reducing the quantity of nuts/seeds however preserving the creamy vibe going is vital for us.

I’ve been getting some wonderful yellow zucchini on the farmer’s market these days. The golden color of them subsequent to some pink peppers that I received this week appeared like a sundown. I knew that this might be the proper resolution to my sauce scenario. I’ve achieved this earlier than too! The chopped yellow zucchini will get a fast sauté with pink onion, garlic and chili–simply sufficient to melt the perimeters. Then we mix it with a comparatively small quantity of soaked cashews, the roasted peppers, and a bunch of main flavour enhancements.

Some Tips for this Vegan Red Pepper Pasta:

The yellow zucchini is sweet right here as a result of it enhances the creaminess, but in addition the golden/orange-like hue of the sauce. You also can use inexperienced zucchini! If you’re involved with the way it will look, simply give the inexperienced zucchini a fast peel earlier than chopping. Otherwise, it’s a 1-to-1 substitution.I roasted my peppers beneath the broiler till all sides had been charred. Then positioned them in a bowl coated with plastic wrap. After letting them sit for 10 minutes, I peeled the charred outer pores and skin off and trimmed them. You can use jarred peppers for optimum ease!Raw macadamia nuts, pine nuts, sliced almonds, and sunflower seeds will all stand in properly for the cashews.Some vegan “parmesan” could be wonderful on prime of this. My recipe will be discovered right here.

I hope that you simply give this a recipe a attempt to that you simply’re having an excellent summer time! If you want some extra pepper inspiration, take a look at my Vegan Stuffed Pepper Casserole and my Grilled Mini Peppers with Spiced Walnut & Lentil Crumble. For bumper zucchini crops, I like to recommend my Double Chocolate Zucchini Muffin Tops and my Zucchini Involtini with Almond “Ricotta”.

A 3/4 angle shot shows a creamy red pepper sauce in a blender pitcher. The sauce is pale orange.
An overhead image shows a hand stirring some charred corn with a wooden utensil in a cast iron skillet.
An overhead shot shows a creamy vegan red pepper pasta in a stainless steel pan. The short-shaped pasta is garnished with fresh basil leaves, strips of roasted red pepper, charred corn kernels, dried chili flakes, and freshly ground pepper.
An up close, overhead shot shows a creamy red pepper pasta in a stainless steel pan. The short-shaped pasta is garnished with fresh basil leaves, strips of roasted red pepper, charred corn kernels, dried chili flakes, and freshly ground pepper.

Vegan Red Pepper Pasta with Charred Corn & Basil

This vegan pink pepper pasta is tremendous flavourful, satisfying, and takes half-hour to make, and it makes use of one pan plus an upright blender. This vegan important is simple to make gluten-free, and excellent for summer time with plenty of charred corn and basil.

PREP TIME25 minutes

COOK TIME30 minutes

TOTAL TIME55 minutes

Servings: 3 -4

1 tablespoon olive oil, plus further1 small pink onion, chopped2 cloves garlic, chopped½ teaspoon chili flakes, or extra to style1 medium yellow zucchini, choppedsea salt and floor black pepper, to style¼ cup uncooked cashews, soaked for at the least 1 hour and drained3 roasted pink peppers, divided3 tablespoons dietary yeast1 ½ tablespoons mild miso2 tablespoons lemon juice1 ½ teaspoons Dijon mustard1 teaspoon Tamari soy sauce OR coconut aminos½ teaspoon smoked paprika½ cup vegetable inventory (or water)¾ lb (340 grams) quick pasta (I used cassarecce)2 cobs corn1 cup recent basil leaves, roughly chopped

Heat the olive oil in a big sauté pan over medium warmth. Add the pink onion, garlic, and chili flakes and prepare dinner, stirring typically, till mushy and barely translucent on the perimeters, about 3 minutes. Add the chopped zucchini and season with salt and pepper. Sauté and stir typically till zucchini is mushy on the perimeters–about one other 4-5 minutes.

Transfer the sautéed zucchini combination to an upright blender. To the blender add the cashews, 2 of the roasted pink peppers, dietary yeast, miso, lemon juice, Dijon, tamari, smoked paprika, and vegetable inventory, plus a little bit little bit of salt and pepper. Blend the combination on excessive till clean and creamy, about 1 full minute. Add extra inventory by the tablespoon if essential to get a thick however pourable consistency. Set apart.

Give the massive sauté pan a wipe and place it again over excessive warmth with a drizzle of olive oil. Cut the kernels off of the corn cobs and toss the kernels into the skillet. Sauté the corn till there’s a little bit of char on the perimeters and the corn is mushy, about 7-8 minutes. Season with salt and pepper and put aside.

Cook the pasta in keeping with package deal instructions and drain. Reserve a few cup of the pasta cooking water.

Slice the remaining roasted pink pepper into strips. In the massive skillet with the corn, additionally add the roasted pink pepper strips, cooked pasta, pink pepper sauce, and chopped basil. Set the warmth to medium. Add splashes of pasta cooking water if wanted to loosen up the sauce. Keep stirring till pasta is sweet and scorching. Serve instantly with further basil, chili flakes, and ending drizzles of olive oil.

The yellow zucchini is sweet right here as a result of it enhances the creaminess, but in addition the golden/orange-like hue of the sauce. You also can use inexperienced zucchini! If you’re involved with the way it will look, simply give the inexperienced zucchini a fast peel earlier than chopping. Otherwise, it’s a 1-to-1 substitution.
I roasted my peppers beneath the broiler till all sides had been charred. Then positioned them in a bowl coated with plastic wrap. After letting them sit for 10 minutes, I peeled the charred outer pores and skin off and trimmed them. You also can use jarred peppers!
Raw macadamia nuts, pine nuts, sliced almonds, and sunflower seeds will all stand in properly for the cashews.
If you are feeling like dirtying one other dish, charring the corn in a forged iron skillet provides simply one other stage to this pasta! So good.
A slight 3/4 angle image shows a bowl of creamy red pepper pasta that features charred corn and strips of roasted red pepper. The pasta is garnished with fresh basil, dried chillies, and ground black pepper. The bowl is seen on a worn wooden board with a vintage silver fork sticking out of the bowl.



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