Description
A delicious creamy pasta dish made with roasted red peppers and coconut milk, perfect for a comforting meal.
Ingredients
Scale
- 8 oz whole grain pasta (penne or fusilli)
- 2 medium red bell peppers
- 1 medium onion
- 3 cloves garlic
- 1 cup full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tsp Italian seasoning
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly spray a baking dish with nonstick spray.
- Slice red bell peppers into strips, toss with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until softened.
- Sauté chopped onion and minced garlic in a pan with olive oil over medium heat until golden brown (about 5 minutes).
- In a large bowl, combine cooked pasta, roasted peppers, sautéed onion-garlic mix, coconut milk, vegetable broth, Italian seasoning, and nutritional yeast. Mix well.
- Transfer the mixture to the prepared baking dish and bake for 30 minutes until bubbly and golden brown.
- Let cool slightly before serving. Garnish with fresh basil if desired.
Notes
- This dish can be made vegan by using plant-based pasta.
- Garnish with fresh basil for added flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg