I have the dish you’re going to eat morning, noon and night this week! Because, I’ve been doing it myself.
And just to play it safe, we’ll say the entire rest of spring. Cool? K. I love meals that i can just look in the pantry, with no food in the fridge, and say, “HEY! I can make food outta nothing.” It is the best feeling in the whole wide world.
It is like we’re making magic. Bring me my unicorn.
Roasted red pepper mac and cheese is not my first stab at pasta sauce. But it is definitely my latest favorite. It’s tangy, creamy, a little crunchy and so, so flavorful. This has so much flavor, I want to cry. Bawl! Sob!
I have been eating this creamy dreamy pasta for dinner (and, um, lunch) like a crazy person. Like we can’t stop. Like I have made it our side dish every single night, even for weird things that don’t require a side dish. Even for me who in general does not require a side dish.
Anyways a really good pantry pasta is truly one of my favorite dinners.
What’s a pantry pasta? Well, that’s a great question! To me, a pantry pasta is a very simple pasta dish made up of mostly pantry staple ingredients. That could be dry pasta, jarred peppers, sun-dried tomatoes, olives, garlic, maybe a basil pesto, and so much more. With a little help from the pantry you can create a mouth-watering dinner in minutes.
It’s true. I know, because I am kind of a pro at it…
And today, we are making this creamy, dreamy, and, did I mention vegan, pasta sauce. It truly is a sight to be seen, let me tell you. It is so darn easy to! I just boil the noodles (I love this brand) before making the sauce. The secret to the sauce is the jarred roasted red peppers, which, I don’t know about y’all, but I always have on hand. Everything comes together in a blender in no time!
I toss the pasta in the sauce before adding my mac and cheese essential peas. I know peas get a bad rap, but they are honestly my fav. Just serve it up and you are good to go!
How easy was that?
Yields 4 Servings
15 minPrep Time
30 minCook Time
45 minTotal Time
- 12 ounces pasta of choice (or zucchini noodles)
- 3-4 roasted red peppers (from a jar)
- 1.5 teaspoons olive oil
- 2 medium shallots, finely chopped
- 4 cloves garlic, finely chopped
- salt + pepper
- 1.5 cups nondairy milk
- 2 tablespoons nutritional yeast
- 1/4 cup cashews, soaked in hot water for 30 minutes
- 1 pinch red pepper flake (optional)
- 1/4 cup green peas, frozen
- handful arugula
Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
Bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
Transfer sautéed shallot and garlic to blender with jarred roasted peppers, nondairy milk, red pepper flake, nutritional yeast and soaked cashews Season with desired amount of salt, pepper, and red pepper flake.
Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. Don't be shy! You want the flavor to be pretty strong!
Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
Once sauce is thickened to desired consistency, add noodles. Toss to coat. Add in peas and arugula and toss until the arugula is wilted and the peas are warmed through.
Serve with parmesan, red pepper flake, and fresh chopped parsley or basil. EAT