Roasted Red Pepper Pasta


Servings: 3-5 | Prep time: 15 minutes | Cook time: 10-15 minutes

  • 320 grams Kaslo Sourdough Quinoa Pasta
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons avocado oil
  • 1 ½ cups unsweetened coconut or almond milk
  • 2 tablespoons nutritional yeast
  • 2 tablespoons arrowroot powder or cornstarch
  • 1- 300ml jar roasted red peppers, drained
  • 1 lb. asparagus
  • 2 oz. spinach, chopped
  • ½ teaspoon salt or more to taste


  1. Preheat oven to 350F. Fully coat asparagus with 1 tablespoon oil and a bit of salt in a pan. Cook for 15 minutes.
  2. Meanwhile, dice onion and garlic. Sauté in a sauce pot with oil for 5-6 minutes until onions are translucent.
  3. Add coconut milk, nutritional yeast and arrowroot powder. Whisk and bring to a boil, stirring until sauce thickens.
  4. Remove from heat and add to high speed blender with drained roasted red peppers. Blend until smooth, add salt if needed.
  5. Boil water with salt for the pasta. Once boiling, add pasta and cook to desired preference (5-8 minutes). Drain.
  6. Combine sauce with pasta. Add chopped spinach, stir. and serve on top of asparagus. The spinach will cook from the heat of the pasta.

Serve and Enjoy!

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