Food... pleasure and medicine. Did you know that In addition to their bright color, sweet taste and velvety texture, roasted red peppers are a low-calorie addition to a dish that comes full of nutritional benefits. They pack a huge flavor and nutrition punch, making them a must-have addition to your fridge.
A half cup of canned, roasted red peppers contains only 25 calories per serving. The same sized serving contains no fat or cholesterol, and due to their high concentration of vitamins A and C, roasted red peppers are a rich source of antioxidants. These little red gems pack a healthy punch!
This vegan Roasted Red Pepper Pasta recipe is easy to whip up, and you can make it your own with your favorite spicy plant-based sausages. Enjoy!
1/2 lb. of your favorite pasta
3 plant-based spicy sausage links (Sliced)
2 tbsp olive oil
1 jar of roasted red peppers drained (10 oz)
2 tbsp tomato paste
1 tbsp minced garlic
2/3 cup non-dairy milk
1/4 tsp red pepper flakes
1/2 tsp sugar
1/4 cup NOOCH IT! Cashew Grated Cheeze
Salt and pepper to taste
Heat large nonstick pan over medium high heat, add olive oil.
When pan is hot, add the sliced sausages and cook until golden brown on each side- set aside.
In a food processor or blender add the red peppers, tomato paste, garlic, non-dairy milk, red pepper flakes, and sugar. Puree until smooth.
Cook pasta according to package directions.
Drain and add back to the pot and mix in the pureed red pepper sauce and 1/4 cup of NOOCH IT!
Heat until the sauce is warmed through.
Add your cooked sausage slices garnish with fresh basil, and NOOCH IT!