Spicy Tomato & Roasted Red Pepper Pasta

Takes only 20-minutes to make and feels restaurant quality-indulgent but packs lots of plants + protein for a little good-for-you glow-up.



Feel free to substitute kale for spinach, dairy-free cream for regular (I like califia heavy whip), and of course, whichever pasta shape you have on hand.



Recipe:

(Serves 2)
- 1 shallot, diced
- 1.5 cups cherry tomatoes
- 1/2 cup roasted red peppers
- 1 tbsp. tomato paste
- 1/2 tsp. red pepper flakes
- 1 tsp salt
- 2 tsp. Italian seasoning 
- 1/2 tsp. garlic powder
- 3/4 cup cream
- 1/2 cup parmesan
- 1-2 cups chopped spinach
- 2 cups cooked chickpea spaghetti or linguine (can swap regular pasta but protein will be lower)



1) Heat 1 tbsp. olive oil in a large skillet over medium-low heat; add shallot and saute for 1-2 minutes, until softened. toss in tomatoes and cook 8-10 minutes, or until softened
2) Add red peppers, tomato paste, spices and cream. stir until well incorporated
3) Add parmesan, pasta, and spinach. let simmer for a few minutes and sprinkle with more parmesan before serving



Nutrition: 22 grams protein / 43 grams carbs / 19 grams fat / 430 cal




Enjoy!