Summer Squash Pasta With Roasted Red Pepper Sauce Recipe By Tasty

VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY

Here's what you need: red bell peppers, avocado, olive oil, lemon juice, garlic, salt, pepper, crushed red pepper flake, nutritional yeast

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Vegan Roasted Red Pepper Cream Sauce Recipe by Tasty image

Steps:

Preheat oven to 400°F (200°C).
Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
Bake for 20-30 minutes, or until the skin blackens.
Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
Serve either chilled or heated up.
Enjoy!

Nutrition Facts : Calories 182 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, Sugar 8 grams

Ingredients

4 red bell peppers, halved and seeded
1 avocado, chopped
2 tablespoons olive oil, plus more as needed
2 tablespoons lemon juice
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper flake, optional
2 tablespoons nutritional yeast, optional

SUMMER SQUASH PASTA PRIMAVERA

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Summer Squash Pasta Primavera image

Steps:

In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.

Ingredients

1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
Shredded Parmesan cheese, optional

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BAKED SPAGHETTI SQUASH WITH CREAMY ROASTED RED …

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Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Bake until tender, about 45 minutes.
While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining.
When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates. Top spaghetti squash with the creamy roasted red pepper sauce and serve warm.

Summer Squash Pasta With Roasted Red Pepper Sauce Recipe By Tasty

VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY

Here's what you need: red bell peppers, avocado, olive oil, lemon juice, garlic, salt, pepper, crushed red pepper flake, nutritional yeast

SUMMER SQUASH PASTA PRIMAVERA

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