Vegan Roasted Red Pepper and Arugula Pasta

Pasta is one of those things I don’t eat very often.  Most of the time I would much rather have about anything else!  I’m not sure what it is, maybe it’s the association of pasta dishes lacking nutrients, or maybe it’s because pasta often leaves me in a carb coma.  However, every now and then I crave a good pasta dish.  This was the case a few days ago.  I had been studying all afternoon, reached the point of hangry, and wanted something easy and delicious.  Having just come back from being home in The States for a month, I had nothing in the cupboard besides some bags of flour/sugar, an array of spices, and some tagliatelle.  My eyes locked on those ribbons of dried pasta and this recipe was born.

So, after a quick trip to the local Sainsbury’s, I whipped this bad boy up and am not disappointed!  Easy and quick to assemble, this pasta could easily become part of your dinner routine.  I did not use any jarred pasta sauces which greatly reduces the sugar content, and helps avoid funky ingredients and preservatives.  The sweetness from the tomatoes and roasted pepper pair wonderfully with the peppery arugula, and the touch of coconut milk gives a creamy texture without the pesky dairy.  This recipe made enough for four meals for me, which makes it a great option for meal prepping!

It’s no question that greens are healthy for you, and arugula (or rocket) has several health benefits.  Arugula is among the top 10 foods containing the nutrient density.  That means that a TON of nutrients are packed into small amounts.  Containing vitamins A, C and K, folate, calcium, iron, potassium, magnesium and phytochemicals, it’s no wonder this is classified as a super food.  These nutrients contribute to eye health, cardiovascular health, and healthy blood pressure levels.  I almost always have a bag of these around so I can throw it into whatever I’m cooking!  Sandwiches, soups, salads, pasta, it’s great!

1 T olive oil

1 white onion
2 cloves garlic
1 red pepper
1 can plum tomatoes
1/4 C chopped basil
1 handful arugula
2 T coconut milk*
salt and pepper to taste
Cooked pasta of choice-I used 4 bundles of tagliatelle

Set oven to broil.  On a sheet pan lined with parchment, place two halves of the red pepper cut side down after removing the seeds.  Place pan in oven and allow the skins to char, should take around 10-15 minutes.

While peppers are roasting, slice or chop the onion and place in large pan with olive oil and garlic and season with salt and pepper.  Over medium heat sauté until translucent.  Add tomatoes with juice and allow to cook.

When the red pepper is done, place the halves in an airtight container for about 5 minutes.  This will help loosen the skins for easy removal.  Remove the skins, chop, and add to pan.

Chop basil and add along with arugula.  Stir for a minute or two until the leaves have softened.

Add the cooked pasta and coconut milk (I warmed mine up for about 20 seconds beforehand) and stir to combine.  Adjust any seasonings and enjoy!

*You want to use the coconut milk from the can, the kind that is solid at room temperature.




















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