Roasted Red Pepper Pasta
Pasta will forever be in my comfort food hall of fame; and, this dish gives me all of those comforting feels. Topped with a Vegan Grilled Chicken Breast this Roasted Red Pepper Pasta is just as fulfilling as it is delicious. The sauce starts with a base of aromatic garlic and onion and is finished off with a vegan parmesan cheese that is very reminiscent of the real thing. The spinach checks off those obligatory greens and the freshly chopped basil on top gives it a nice herby kick.
This dish comes together in 20 minutes tops. It's a simple yet delish dish that you can add into your quick dinner routine after a busy work day. Keep on reading for the full details! Don't forget to check out the video recipe as well.
You can use dried roasted red peppers, or peppers stored in oil
I recommend topping the dish off with freshly chopped basil, but, a few tsps of dried basil will also work well
All seasonings are always to taste! Taste and adjust to your own preference or palette
I used Violife Brand Cheese
2 Gardein Scallopini Breasts
1/2 Box Penne Pasta
1/4 Onion, Diced
3 Cloves Garlic, Minced
1/2 Cup Vegetable Broth
1/2 Cup Coconut Milk, Unsweetened
1/4 Cup Reserved Pasta Water
1/2-1 Cup Vegan Parmesan Cheese
1/4 Cup Roasted Red Peppers
1 Cup Spinach
1 TBSP Freshly Chopped Basil
Roasted Red Pepper Flakes
Boil pasta according to package instructions, thoroughly seasoning the pasta water with salt. Drain and set aside, reserving 1/4 cup pasta water.
While the pasta is cooking heat a pot or large skillet over medium heat and add in a bit of olive or avocado oil. Grill vegan chicken breasts until golden brown, seasoning each side with sea salt and black pepper to taste. Remove from heat and place in oven on warm/low.
In the same pot add in garlic and onion. Cook until garlic becomes fragrant. Add in the roasted red bell peppers and cook until softened. Pour in the vegetable broth and stir until well combined. Allow to come to a boil and slightly reduce.
Once the vegetable broth has reached a light boil add in the coconut milk. Stir until well combined. Allow this to heat back up and come to a simmer. Add in the cheese.
Stir constantly until the cheese melts and incorporates into the sauce. Season to taste. Once the sauce has come together and thickened a bit add in the reserved pasta water and continue to stir until well combined. If the sauce is too thin, add in more cheese.
Once the sauce has reached the desired consistency add in the spinach. Continue to mix until the spinach begins to wilt, then add in the cooked pasta. Stir until the pasta is fully coated in the cheese sauce. Taste and add additional seasoning as needed.
Transfer to a dish and top with basil and more cheese. Add your sliced chicken breasts on top and enjoy!