Creamy Roasted Red Pepper Pasta

Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner, Lunch
Cuisine American
Servings 2


  • 5 oz brown rice pasta
  • 7 oz cherry tomatoes (sliced in half)
  • 1/2 bunch kale
  • 4 oz oil free hummus
  • 1 tbsp nutritional yeast
  • 2 tsp onion powder
  • 2 tbsp garlic powder
  • 1/4 roasted red pepper


  • Cook pasta via package instructions, adding kale and cherry tomatoes a minute before the pasta is finished.
  • Drain pasta, reserving 1/2 cup cooking water, and return pasta, kale, and tomatoes to pot.
  • In a high-speed blender or food processor, blend roasted red pepper, hummus, nutritional yeast, seasonings, and cooking water together until creamy.
  • Pour sauce over pasta, kale, and tomatoes, Toss to coat. Season with black pepper.


Tip – You can use jarred roasted red peppers or roast the red bell pepper yourself ina 450-degree oven for about 25 minutes. 
Extra Calories – Add a slice of pita bread on the side.
Subsititution – Sub in any pasta you prefer
Tried this recipe?Let us know how it was!