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This 15-minute smoked garlic pasta with roasted peppers turns everyday items into an amazing dinner. Every bit of pasta gets covered in a smooth sauce that mixes smoky garlic, sweet roasted peppers, and herby flavors so good you'll think you're eating at a fancy Italian spot.
I wasn't sure how such a basic dish could taste so fancy when I first tried making it. But after just one taste, it quickly became our go-to meal for those nights when cooking feels too hard but we don't want to order food.
Ingredients
- Smoked garlic cloves: Add an amazing smoky flavor that normal garlic can't give you
- Roasted red peppers: Give natural sweetness and bright color to the dish
- Vegan single cream: Makes everything smooth and rich without dairy products
- Italian herbs: Bring those classic Mediterranean tastes
- Nutritional yeast: Adds a mild cheesy flavor that makes the sauce even better
- Fresh basil: Gives the whole meal a fresh, fragrant finish
- Pasta of choice: Lets you pick whatever shape you like best
Step-by-Step Instructions
- Boil the Pasta:
- Get a big pot of water going with plenty of salt. When it's bubbling, throw in your pasta and cook until it's still a bit firm, about 7 minutes usually. While that's happening, you can get your sauce ready.
- Blend the Sauce Components:
- Throw your roasted peppers, oil, dried herbs, salt, pepper, nutritional yeast, tomato puree, and smoked garlic into a blender. Mix until everything's smooth. If it looks too thick, add a spoon of water to thin it out. You want it runny but not watery.
- Heat and Develop Flavors:
- Pour your blended mix into a big pan over medium heat. Keep stirring so it doesn't burn. This cooking part brings all the flavors together and softens the garlic taste. Once it starts bubbling, pour in about 180ml of the starchy pasta water, which helps the sauce stick better.
- Incorporate Cream and Pasta:
- Turn down the heat and stir in your vegan cream, making sure it doesn't boil. Drain your pasta and dump it right into the sauce, gently mixing until every piece gets coated. The pasta will soak up more flavor as you mix it.
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When I made this for my friend who loves Italian food, he asked me how to make it before he'd even finished eating. What really shocked him was how the smoked garlic turned what could've been just an okay dish into something amazingly complex.
Storage Tips
This pasta stays great in a sealed container in your fridge for three days max. The flavors actually get better overnight, so it might taste even yummier the next day. When you warm it up, add a splash of water or plant milk to loosen the sauce since it gets thicker when cold. Heat it slowly on low and stir gently to keep that creamy texture.
Substitution Guide
Don't have smoked garlic? Just use normal garlic with a tiny bit of smoked paprika for a similar effect. The jarred roasted peppers work great, but if you've got fresh ones, you can char them under the broiler until they're black, then steam them in a covered bowl before peeling off the skins. If you need a nut-free cream option, try coconut cream for richness, even though it adds a slight coconut flavor that actually works really well with everything else.
Serving Suggestions
This pasta works best as a main dish alongside a basic green salad with lemon and olive oil dressing. For a bigger meal, toss in some roasted veggies like zucchini, eggplant, or mushrooms right into the pasta. Sprinkle some toasted pine nuts on top for some crunch and nutty flavor. When serving friends, put it in a big, shallow bowl with lots of torn basil on top and a drizzle of good olive oil.
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Frequently Asked Questions
- → Can regular garlic replace smoked garlic?
Yep, regular garlic is fine as a substitute. Just lightly cook it in a pan to soften its raw flavor.
- → Do jarred or fresh roasted peppers work better?
Both jarred and homemade roasted peppers are great. Choose the one that’s easier for you.
- → What pasta shapes go well here?
Any shape works—choose your favorite like penne, macaroni, or spaghetti!
- → How do I make this gluten-free?
Easy! Just use a gluten-free pasta of your choice, and you're good to go.
- → What can I use instead of vegan cream?
No vegan cream? Swap it out with any unsweetened plant milk or coconut cream. You can always adjust with pasta water to get the texture right.