Creamy Roasted Red Pepper Pasta with Asparagus & Pepita Parmesan

Creamy Roasted Red Pepper Pasta

with Asparagus & Pepita Parmesan

GET RECIPES DELIVERED
dinner

Enjoy your first taste of spring with this colorful meal. Crisp asparagus and roasted red pepper are tied together with a garden-inspired sauce that will have you looking forward to warmer times. The addition of tangy green olives offers a hint of acidity to balance out the rich flavors in this dish. And the pepita parmesan makes a cheesy topping that you’ll want to sprinkle on everything!

Comfort Foods Spring Recipes Family Friendly Quick and Easy Pasta Dinner American
GET RECIPES DELIVERED
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
27g
CARBOHYDRATES
97g
PROTEIN
14g

MAIN INGREDIENTS

  1. 2 shallots
  2. 12 oz roasted red pepper
  3. 12 oz medium pasta shells
  4. 1 lemon
  5. ¼ cup pepitas
  6. 2 tbsp + 2 tsp nutritional yeast
  7. 1 tbsp dried oregano
  8. 14 oz asparagus
  9. 1 tbsp + 1 tsp vegan butter
  10. 16 oz almond milk
  11. 1 tbsp + 1 tsp cornstarch
  12. 4 oz green olives
  13. 2 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not Included

TOOLS

  • Blender
  • Baking sheet
  • Large Skillet

INSTRUCTIONS

1
Pasta prep
Preheat oven to 425°F. Place a medium pot of water over high heat and season heavily with salt. Peel and mince the shallots. Thinly slice the roasted red pepper. When the water comes to a boil, add the pasta shells and cook until al dente, about 8 to 10 minutes. Reserve a 1 cup of pasta water and drain pasta into a colander. Rinse pasta under cold water and toss with 2 tsp oil.
2
Say cheese
Rinse, dry, and zest the lemon. In a blender combine the pepitas, 1 tbsp + 1 tsp nutritional yeast, ½ tsp of salt, and a pinch of pepper. Pulse to a coarse mix. To a medium bowl, add the pepita parmesan from the blender. Stir in 2 tsp of lemon zest and 2 tsp of oregano. Wipe down your blender.
3
Roast the asparagus
Rinse and dry the asparagus and trim the tough ends, about 1 inch from the bottom of the stalk. Chop into 2 inch long pieces and transfer to a baking sheet. Toss with 1 tbsp oil, salt, and pepper, and roast until bright green and tender, about 6 to 8 minutes.
4
Gettin’ saucy
Place a large skillet over medium-high heat and melt the vegan butter. Add the shallot and cook until soft and translucent, about 2 to 3 minutes. Add half of the roasted red pepper, almond milk, cornstarch, remaining 1 tbsp + 1 tsp nutritional yeast, and reserved pasta water. Stir to combine.
5
Time to blend
Carefully, transfer the roasted red pepper sauce to the blender. Blend on high until smooth, about 1 to 2 minutes. Season sauce with salt and pepper and return to skillet. Bring to a boil and simmer until thickened, about 4 to 6 minutes. To the same skillet, add cooked pasta shells, roasted asparagus, remaining roasted red pepper, and remaining 1 tsp oregano. Stir to combine and season with remaining lemon zest, salt, and pepper.
6
Olive your work has paid off
Finely chop the green olives. Divide creamy roasted red pepper pasta between your plates and top generously with pepita parmesan and olives. Mangia!