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Roasted Red Pepper Pasta

Servings: 3

Prep time: 5 min Cooking time: 15 min


Red Pepper Sauce

  • 2 Tbsp extra virgin olive oil

  • 2 roasted red bell peppers (if using from a jar, rinse the peppers with water to reduce sodium)

  • 1/2 shallot, chopped

  • 2 garlic cloves, chopped

  • 1 Tbsp lemon juice

  • 1 Tbsp nutritional yeast

  • 1/2 tsp kosher salt

  • 3/4 tsp black pepper (use less if you don’t like the peppery kick)

  • 1 tsp dried basil

  • 1 tsp dried parsley

  • 1/2 tsp dried oregano

  • 1/2-1 cup water (to desired thickness)


  • 1 tsp avocado oil

  • 8 oz baby bella mushrooms

  • 6 oz whole wheat pasta (chickpea, whole grain, and lentil pastas work well too)


1. Cook pasta: Follow package directions. Strain and rinse after cooking, leaving in colander until ready to mix with sauce.

2. While pasta is cooking, prepare sauce: blend all sauce ingredients in a high-speed blender until smooth, at least 60 seconds.

3. Cook mushrooms: In the same pot you used to cook the pasta, heat avocado oil on medium heat. Add mushrooms to the pan and cook until caramelized, stirring occasionally. When done cooking, about 5 minutes, remove heat and season with a pinch of salt and pepper.

4. Add pasta and sauce to the pan with the cooked mushrooms. Divide into 3 servings and enjoy.


Notes: Use a legume-based pasta to increase protein.

RENEW Roasted Red Pepper Pasta
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