omnivore approved vegan comfort food from our tiny kitchen

Vegan roasted red capsicum and sun dried tomato pasta

 

vegan roasted capsicum pastaThis roasted red capsicum and sun dried tomato pasta makes a nice change from regular tomato sauce based pasta dishes and a healthier alternative to creamy pasta sauces.

We’ve recently started making our own pasta from scratch and it’s surprisingly easy and so delicious so we’ve included a simple vegan pasta recipe below along with a recipe for an easy vegan parmesan alternative.

Sun dried tomatoes basically make any dish taste delicious and they’re super easy to make yourself, we replace the sun with a dehydrator and make our own using this recipe.vegan roasted capsicum pasta

 

vegan roasted capsicum pasta
Vegan roasted red capsicum and sun dried tomato pasta
Print Recipe
Servings
4 servings
Servings
4 servings
vegan roasted capsicum pasta
Vegan roasted red capsicum and sun dried tomato pasta
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
For the almond parmesan
  • 2 tbsp nutritional yeast
  • 1/2 cup raw peeled almonds
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
For the sauce
  • 2 red capsicums
  • 3 sun dried tomatoes
  • 2 cloves garlic
  • 2 shallots
  • 3/4 cup vegetable stock
  • 1/2 cup soy milk
  • 2 tbsp nutritional yeast
  • 1 tsp corn starch
  • salt and pepper to taste
For the pasta
  • 1 cup white pasta flour (type 00)
  • 1 cup semolina flour
  • 1/2-3/4 cup water
  • 1 tbsp olive oil
Servings: servings
Instructions
For the almond parmesan*
  1. Place all the ingredients in a food processor and pulse until you get your desired consistency.
    vegan almond parmesan
For the sauce
  1. Preheat the oven to 220˚C and line an oven tray with baking paper. Cut the capsicum into large slices and place them on the tray. Peel and cut the shallots in half and place them on the tray along with the clove of garlic (with the skin on).
  2. Roast the vegetables for around 30 minutes until the skin of the capsicum darkens and blisters. Remove from the oven and cover the tray with tin foil. Return to the oven for 10-15 minutes, this will steam the capsicum so the skins are easy to remove.
  3. Remove the vegetables from the oven and allow them to cool a little. Peel the capsicum and put it into a food processor fitted with an s-blade, add the roasted shallots and squeeze the roasted garlic clove from it's skin into the food processor.
  4. Add the remaining source ingredients except for the corn starch and blend until a smooth sauce forms.
  5. Pour the sauce into a saucepan over low heat, add the corn starch and heat until the sauce has thickened.
For the pasta
  1. Add the white flour, semolina flour and olive oil to a food processor fitted with an s-blade and process briefly until they're mixed.
  2. With the food processor running, slowly pour the water in, starting with 1/2 cup and adding more if needed. Process until the dough comes together in a rough ball.
  3. Dust a kneading surface with semolina flour and knead it until a smooth ball forms (add more flour if it's too sticky).
  4. Roll out your pasta and cut it to fettuccine size according to the instructions for your pasta maker.
  5. Bring a large pot of water to the boil, add the pasta and cook for 3 minutes.
  6. Drain the pasta, mix through the sauce and sprinkle over the almond parmesan.
Recipe Notes

*The vegan parmesan recipe was adapted from this recipe by The Simple Veganista.

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