Veggie-Packed Red Pepper Pasta (Gluten-Free and Vegan)
It’s getting colder out there, which can only mean one thing — comfort food!
The only question is, how do we keep on track with health goals when all we want to do is curl up around a cozy meal? We adapt, that’s how. And this recipe is a great way to do that.
In every serving of this dish, there are two servings of vegetables, and you wouldn’t even know it! Plus, even if you are eating it as a meal with a satiating 3 oz. portion of pasta, it fills a 4-cup pasta bowl and comes out to just over 600 calories. By comparison, a one-and-a-half cup portion of macaroni and cheese contains zero veggies and clocks in at 600 calories. And then you have to figure out what else to eat to fill your stomach!
If you need extra protein (and don’t care about it being vegan), this dish is great with a fried egg or two on top, and it can also be a tasty side dish for a protein-packed main course.
Disclosure: Some links on this blog contain affiliates. When you buy through one of our links we will receive a commission. This is at no cost to you. Thank you for supporting us and allowing us to continue to bring you valuable content.
If you’re not sold on it yet, you’ll never be. So let me get to the good stuff. Here’s how to make it:
Want to see how it’s made?
Check out this reel for a step-by-step demo!
Ingredients
2 tbsp olive oil, divided
2 medium to large yellow onions, chopped
1-2 cloves of garlic (optional), chopped
12 oz riced cauliflower
2 roasted organic red bell peppers or 1 12-16 oz. jar of roasted organic red bell peppers
4-5 oz. white wine
2 tsp. pink Himalayan salt
1/4 tsp. black pepper (or to taste)
1 tsp dried parsley or chopped fresh parsley
8-12 oz organic brown rice pasta
1 14-ounce package Beyond Sausage Hot Italian Links
Instructions:
Sauté the oniion in 1 tbsp olive oil over medium heat until translucent.
Add riced cauliflower, roasted peppers, white wine, salt and pepper. Cover and simmer on medium-low for 15-20 minutes.
Remove lid, transfer to a blender or food processor and blend until smooth. Set aside.
Fill a large pot with water and add salt generously. Bring to a boil over high heat.
While you are waiting for the water to boil, brown the sausage in the remaining 1 tbsp. olive oil, chopping it into small pieces as you stir it.
Once the water is boiling, add pasta and stir. Set a timer for 6-8 minutes.
Towards the end of the pasta cooking time, deglaze the sausage pan with a few ounces of the pasta water, then add the pepper sauce from the blender. Add parsley and any additional spices you’d like to add.
Once the pasta is finished, put everything together and garnish with fresh parsley and/or basil.
Serves 4.