Pasta with Creamy Red Bell Pepper Sauce

Super creamy, super easy, and pretty healthy! I love this recipe and I hope you do too!
Course Main Course
Cuisine Italian
Servings 4 servings


  • 1 lb. pasta regular or gluten free
  • 3-4 red bell peppers roasted, peeled, trimmed
  • 2 tbsp olive oil
  • 1/2 cup chopped shallots or onions
  • 5-8 cloves of garlic chopped
  • pinch red chili flakes
  • 1 1/2 tbsp tapioca flour or cornstarch
  • 1/4 cup dry white wine
  • 1 cup non-dairy milk plain unsweetened
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 3-4 cups greens, I used mizuna, but you can use spinach or kale, or chard


  • In a large frying pan, add olive oil, shallots, garlic, and chili flakes. Turn heat to medium
  • When the shallots are soft, mix in the tapioca flour till the shallots are coated
  • Stir in the white wine and non-dairy milk
  • When the sauce is thick, pour the mixture in a blender along with the roasted red peppers, nutritional yeast, and salt. Blend until smooth!
  • Place the pasta, sauce, and greens in a large frying pan and heat until the greens have wilted. Serve immediately.


Keyword easy recipes, healthy recipes, leslie durso, pasta, pasta recipes, plant based recipes, vegan, vegan blog, vegan recipes