In moments of craziness, it’s important that we try and keep some sense of normalcy in our lives. I’ve been trying to create new recipes to try that the whole family can enjoy. Being mindful of the fact that our youngest still needs to avoid dairy, so I’ve had to kick my creativity up several notches!
Getting Creative With Kids
Well, thanks to being super resourceful, the kids and I have discovered one of our newest favorite meals! This recipe for Creamy Roasted Red Pepper Pasta is incredible. Don’t be put off by the idea of roasting red peppers. It’s super simply and a lot faster than imagined. Also? You can double this recipe, freeze half of the sauce, and reheat later if you’re in a pinch!
I was able to get my kids involved by helping me measure out the dry ingredients, pouring the Ajoyo Almondmilk into a measuring cup, and stirring the combined pasta and sauce at the end. Finding little ways to keep them involved not only makes them feel important during this time, but it also can be considered “math” and “science!”
Who knows! Maybe by the end of this whole extended Spring break, I’ll want to be a homeschool mom! Ha!
Try this recipe and tell me what you think! It’s so creamy, so cheesy-tasting, but totally dairy-free! If you haven’t picked up nutritional yeast yet, try grabbing some off of Amazon here. It gives all of my dairy-free recipes a cheesy flavor.
Also, if you’re currently in the market for a food processor or blender, I highly recommend a Vitamix! It can do everything and perfectly mixed the wet and dry ingredients with my roasted veggies.
- 2 red bell peppers, large
- 1 medium red onion
- 5 cloves of garlic
- 1 Cup of Ajoyo Unsweetened Almondmilk
- 4 Tablespoons of Nutritional Yeast, heaping
- 1 teaspoon of salt
- 1 1/2 teaspoons of paprika
- 1 teaspoon of oregano
- 16 oz pasta
- 1 teaspoon of cornstarch
- 1 sprig rosemary for garnish (optional)
- Preheat the oven to 375.
- While the oven heats, slice peppers and onions into strips and place on a parchment-lined baking sheet. Separate 5 cloves of garlic, peel, and place on baking sheet. Toss the vegetables on the baking sheet with olive oil. Roast in the oven for 20 minutes.
- While vegetables roast, cook pasta according to box instructions. Strain, return to pot.
- Put 1 Cup of Ajoyo almondmilk into the blender. Add roasted vegetables, nutritional yeast, salt, paprika, and oregano. Blend until smooth.
- Add to the pan with cooked pasta. Mix thoroughly and add cornstarch to thicken. Garnish as desired.
In the meantime, stay safe, healthy, and sane! I’ll keep you updated with more recipes and activities.