Ingredients

The following ingredients have 4 Servings
  • 16 oz. uncooked pasta, any shape such as rotini, penne, bowls or fusilli
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 2 large shallots, chopped (approx. 1/3 cup )
  • 3 large cloves garlic, minced (approx. 2 tbsp)
  • 1/4 tsp red pepper flakes
  • salt and pepper, to taste
  • 16 oz. jar roasted red peppers packed in water, drained
  • ½ cup cannellini beans (white kidney beans), drained and rinsed (115 g)
  • ¼ cup nutritional yeast (25 g)
  • 1 ¼ cups unsweetened non-dairy milk (295 mL)
  • ¼ cup chopped fresh parsley or basil (5 g)

Instruction

  • Cook Pasta: Bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook according to package directions until al dente.
  • While the pasta cooks, add the olive oil to a skillet over medium-low heat. Once hot, add shallots and garlic. Cook until softened, about 4-5 minutes. Season with a generous pinch of salt and pepper.
  • Transfer the shallots and onions to a blender. Add the roasted red peppers, cannellini beans, nutritional yeast and almond milk. Blend until smooth. Season with salt and pepper to taste.
  • Drain the pasta then return to the pot. Pour the roasted red pepper sauce into the pot and toss with pasta until well combined.
  • Add the parsley or basil into the pot and stir to incorporate.
  • Serve with another sprinkle of fresh herbs and extra nutritional yeast or dairy-free parmesan.