Easy Roasted Red Pepper Pasta (5 Ingredients + Vegan)

[Music] hey everyone its Caitlin and welcome to another video in this video I'm going to show you a really easy roasted red pepper pasta recipe but roasted red peppers are actually really easy for you to make it home yourself and I've done it for a while but I've never really shown you guys in full detail I actually think I may have had like a really old video but it's probably not very good quality um so I'm gonna show you how to do that too so first I'm going to show you how to make roasted red peppers it's a lot easier than you think and it's also a lot a lot more affordable than getting a jar for them from the store I'm gonna show you how to make that and then we're going to blend those up with a few other simple ingredients and make a sauce for our roasted red pepper pasta so let's get into it so first up before I show you how to make this super easy pasta I'm going to show you how to make a roasted red peppers this recipe is also really super easy and you only need one ingredient can you guess what it is red peppers say you're going to need about three bell peppers for this if you want to make this quantity of peppers you can really use any that you'd like and to start we're just going to cut our peppers sort of like in avocados as you can see I sliced the pepper all the way around and I'm twisting the pepper away so this is going to completely remove the pepper from the core and that way you won't have any leftover vegetable scraps and you can just use your hands to remove the excess white parts you're going to repeat this for all of you remaining peppers and then place them on a tray you want the cut side face down you don't need to spray it or line it or anything they won't stick I promise and then now you're just going to Royall your peppers in the oven and this can take anywhere between fifteen and twenty-five minutes it really just depends on the strength of your oven and if you had it on previously but when they come out of the broiler you want them to look like this so you want the skins to look it's black as possible and those sort of puff up and peel away from the pepper itself so that's what we're looking for here the darker gets the more flavor gets so really it go for a maximum blackness and as you can see the peppers are still nice and hot so you're just going to use tongs or another kitchen device that enables you to do the same thing to take the peppers and put them in a sealable bag I'm using a reusable one because I try to reduce my but a regular buck will work you could also fill a bowl and cover it with plastic wrap but what you're going to do is let the pepper sit in here for about seven to ten minutes and this allows them to steam and soften a little bit further which makes the next step a lot easier and that is removing the skins from our peppers so you're going to just dump all the peppers out onto the same cutting board or different one whatever that you use previously and I do the tea they're still pretty hot but at this point they should be cool enough where you can touch them with your hands and you're going to remove the skins so I recommend using a spoon to start it helps to sort of crack that black skin well honestly the skin is pretty tender by this point as long as you roasted your peppers for long enough and you can use your hands as you can see here it just sort of peels off and you can eat the skin but I wouldn't really recommend it it doesn't have the best texture and also the black part of the skin does have a sort of burnt flavor to it so as you can see the peppers underneath still have some black marks on them as well but that is totally ok that just adds depth of flavor you don't have to worry about that so after you have the skinned all of your peppers we're just going to slice them up you can keep them whole if you want but I find that slicing them into strips works best for me because that's how I typically use them and if I need them sliced any more I can just dice them further before I use them for a recipe and then to store our peppers we're just going to pack them into a jar they're really soft and silky and tender but they're not soft enough where they're just going to turn to mush so you can really just pack them into a jar as tightly as you like or use them immediately for pasta but you will probably have leftovers depending on how many peppers you use so the last in a mason jar or whatever you are you want to store them in in the fridge for about 10 days so I imagine if you can to them like properly they could last longer and I just wanted to see if you guys a little bit of a close-up here so you can see how silky these peppers are I think they taste so good like even better than store-bought because often those have preservatives and you just really get the flavor of roasted peppers which is ideally what we're going for so now I'm going to show you how to make an easy easy pasta sauce using red peppers one of you requested a pasta sauce from me that was red that didn't used tomatoes and I thought this would be the perfect recipe so we're going to take some roasted red peppers put them in a blender with too close with garlic and some full fat coconut milk this is going to make our sauce nice and me then we're also going to add some vegetable broth to help thin the sauce out a little bit more and add some more flavor and then here I'm adding some chilli flakes just for a little spice you can leave them out if you'd like to and we're going to blend this up I do want to say you could add a pinch of salt if you want I did end up adding some later and I also salt in my pasta water so it does make a difference I would recommend adding a little bit of salt but this is what the sauce will look like once it's done blending nice and silky and smooth so now we are going to go ahead and cook our pasta I assume that you know how to do that and just read the instructions on the package container I would actually suggest bringing some salted water to a boil before you start to prep the ingredients for your sauce so then that way you can just cook the pasta probably while you're blending it and then when it's done we're going to drain it and then we're going to return the same pot to the stove and add our sauce into the pot before we add the pasta so we added a raw garlic clove to the sauce and the sauce is a tiny bit on the thinner side so what we're going to do is bring the sauce to a simmer and this cooks out the taste of raw garlic which some people don't like and it also helps to thicken the sauce because some of the liquid is coming off through steam so you just want to simmer it for a few minutes and then once it's thickened to your liking you can go ahead and add pasta if you want to you could also toss some other roasted vegetables in here like some roasted cauliflower or spinach really is up to you I just kept it simple for this video you're just going to toss it and over time the pasta will absorb all the sauce and get nice and coated in that yummy red peppery goodness so at this point you are pretty much good to go so you can go ahead and serve it up on a plate in a bowl a cup would be untraditional but you can go there if you want to and this pasta is again go-to on its own but you can also add a little extra bit of flavor if you want to top it with some fresh ground black pepper or maybe some nutritional yeast or vegan cheese here I'm adding red chili flakes for a little bit of spice and I also decided to top it with a fresh basil leaf obviously if you were eating this you probably want to chop the basil up and then mix in with the noodles or the basil does really go well with the red peppers but that is it for this easy PC recipe I wouldn't recommend cooking pasta in advance but you could also totally make the sauce ahead in advance for a quick dinner - alright guys and I hope you enjoyed this tomato free red top recipe honestly I wanted to keep things really simple and recently I have been really inspired by trying to just highlight whole food ingredients and let the flavor portfolio of them shine without a ton of other I guess supporting materials and I really like roasted red peppers because they have this really incredibly silky smooth texture that blends up really well even if you don't have a high speed blender and they have a really nice flavor because they are sweet from the bell pepper but then you also get that smokiness because you broil them and they get roasted and then they just have this like almost cheesy but not really cheesy like a lot of people will use roasted red peppers in vegan nacho cheese recipes just like full mouth full bodied flavor sorry I talk with my hands a lot that I really really enjoy and I think it's really satisfying and tomatoes have a lot of umami which makes tomato sauce really satisfying but I think that even though there aren't any tomatoes in this recipe there I remember pasta is really satisfying in and of itself but hey if you're not a fan good news for you I actually just posted a blog post on my blog with 18 different pasta recipes so I'm pretty sure you're gonna find something there for you and also if you're just a fan of a noodles and pasta in general you can probably find a noodle dish eat for every occasion maybe even breakfast who knows but that will be linked below as well as the recipe for this and I've ton of other recipes here on YouTube too that include pasta so if you're more of a visual person and want to see it that way go ahead and search my channel and also if you're new here feel free to give me a thumbs up in a comment for any future video suggestions and to of course subscribe to my channel using a little button right down there I post two new videos every single week so other than that I have nothing else to say so I hope you guys are having an awesome day hope you continue to have an awesome day and I look forward to virtually seeing you in the next video by [Music] you [Music]

Channel: Caitlin Shoemaker

Views: 92,215

Keywords: budget friendly, what i eat in a day, what i eat in a day vegan healthy, vegan, healthy, easy vegan, what i eat, vegan recipes, plant based, frommybowl, from my bowl, caitlin shoemaker, whole food plant based, red pepper pasta, vegan pasta recipe, roasted red peppers, gluten free pasta

Id: xmfET3rYFOM

Length: 8min 30sec (510 seconds)

Published: Fri Feb 14 2020