Sundried Tomato Pasta with Roasted Red Peppers
I’m back at it again with one of my favorites..pasta. Any type of carb is actually my favorite, in case you were wondering. I kept this recipe strictly plant based because sometimes I do enjoy plant based meals. If you make this recipe, don’t forget to tag me @livelymeals on Instagram.
This recipe really comes together in about 20 minutes or less.
The Main Ingredients
Roasted Red peppers - these are normally found in jar near the pickles in the grocery store. They are kind of sweet an they pair well with the tanginess of the sundried tomatoes.
Sundried Tomatoes in Oil - these are also typically in a jar. I get them in the produce section at most grocery stores. To me the sundried tomatoes in oil are just a little easier to blend.
Nutritional Yeast - If you’re going to make any type of plant based pasta, nutritional yeast is necessary. It adds a “cheesy” flavor without actually adding cheese. I personally don’t have anything against cheese but I love to make recipes that my vegan friends can enjoy too
Extra Virgin Olive Oil - the type of olive oil does make a difference. EVOO is the most pure form of olive oil that you can get. It’s typically a little more expensive but the flavor is incredible. I always save my EVOO for drizzling on salads, pasta, toast etc. I never cook with it so that way it lasts longer.
Pasta - I used lentil pasta to make this dish extra filling. The lentil pasta that I love is a complete protein and tastes really great too.
I used a food processor to blend the ingredients, but I am sure that a blender would work. It’s super simple. You cook the pasta. You blend all of the ingredients together except the pasta. Then mix the sundried tomato mixture with the pasta and that’s it. This meal can honestly be made in 20 minutes or less. I also used