Creamy Red Pasta - Nathalie Gleitman
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Creamy Red Pasta

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by Nathalie
Step by step recipe - 30 Min
February 10, 2020

Tip: You can also use vegetable broth instead of the oat milk. The oat milk just makes the sauce sooo much more creamy so I can really recommend it.

Serves 2
Cooks in 30 Minutes
Difficulty Easy


150g glutenfree Pasta
2 red bell peppers
1 small onion
250 ml oat milk
1/2 tsp salt
1/2 tsp oregano
1/2 tsp starch


Preheat the oven to 180°C and line a baking tray with baking paper. Cut the bell peppers and the onion in quarter and place them faced down on the lined baking tray. Bake for about 20 minutes until soft. In the meantime, cook the pasta as written on the package. Once the peppers and onions are soft, place all the needed ingredients for the sauce into a blender and mix until smooth. Combine the sauce with the pasta and serve with fresh pepper and some fresh basil.


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