This creamy pasta is made in 10 minutes from pantry items. It’s super healthy and comforting, high in fibre and protein and tastes amazing! ????
Creamy Capsicum Pasta
A quick, comforting pasta dish made with red lentil pasta and a creamy capsicum sauce. Perfect for a healthy, high-fiber, and protein-rich meal.
Video
Equipment
Ingredients
- 250 g red lentil pasta
Sauce
- ½ cup cashews (soaked)
- 200 g jarred roasted capsicum
- 1 tsp chilli flakes
- 1 tbsp onion powder
- 1 tsp sea salt flakes
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ cup nutritional yeast
- 2 cup oat milk
Instructions
- Cook the red lentil pasta according to the instructions on the packet.
- While the pasta is cooking, add all the sauce ingredients (soaked cashews, jarred roasted capsicum, chilli flakes, onion powder, salt, black pepper, garlic powder, nutritional yeast, and oat milk) to a blender.
- Blend the sauce ingredients until you achieve a smooth consistency.
- Once the pasta is cooked, drain it and return it to the pot. Stir in the creamy capsicum sauce until the pasta is well coated. If desired, add some baby spinach for extra nutrition and color.
- Serve the Creamy Capsicum Pasta hot and enjoy your quick, healthy meal!
Per Serving
Calories 628kcalCarbohydrates 92gProtein 40gFat 14gSodium 935mgFiber 16gVitamin A 8726IUVitamin C 133mgCalcium 300mgIron 6mg
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Hi, I don’t have any nutritional yeast, can I make it without or is it integral to the success of the sauce? Thank you
Hey Nicky, nutritional yeast brings a cheesy and umami flavor, if you skip it you will need to add more seasonings 🙂
Hi, could I use soy milk instead of oat milk? Thanks
absolutely 🙂
Made this today with the intention of having a few lunch portions for myself for the week, however my kids wanted it for dinner and ate it all! I didn’t have any jarred paprika so I used a couple of fresh red paprika. I also added chopped spinach, broccoli and frozen peas for extra veggies!
Hey Melanie, so happy you and the kids enjoyed it 💕 love the addition of extra veggies in there!