This vegan green bean casserole recipe is made with a rich, creamy mushroom sauce and crisp green beans topped with crunchy onions, just like the original. It’s the BEST version you’ll ever make because it’s made from scratch. Our Thanksgiving table isn’t complete without it!
This green bean casserole is a holiday staple. With silky vegan cream sauce, crispy onion topping, umami mushrooms, and bright, tender-crisp green beans, we rarely have Thanksgiving or Christmas dinner without it. Let’s be honest: holiday dinners are all about the sides!
People think it’s hard to be vegan or vegetarian on Thanksgiving, but of all holidays, Thanksgiving is probably the easiest. With a few simple tweaks, just about any traditional Thanksgiving side dish can be made vegan. (Need proof? Check out my recipes for mashed potatoes , stuffing , and sweet potato casserole !)
Why Everyone Loves This Vegan Green Bean Casserole
- Even better than the original . Yes, it’s a bold statement, but one bite will have you convinced! Vegan-friendly coconut milk adds richness and a subtle, creamy sweetness that’s incredibly good in a green bean casserole.
- Made from scratch . No one will miss the gloppy condensed mushroom soup, I promise. Instead, there are meaty mushrooms, plenty of garlic, and the traditional crispy onions to top it all off.
- Everyone will love it . This vegan green bean casserole also happens to be gluten-free, so everyone at the table can enjoy it, no matter their dietary preferences. And that’s what Thanksgiving is all about, right?
Notes on Ingredients
This is a simple vegan green bean casserole with fresh green beans that only needs a few extra ingredients to make it perfect.
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Green beans – I’ll show you how to blanch green beans below. Look for green beans that are smooth and uniformly green in color, about the thickness of a pencil.
- Vegan butter – Choose your favorite store-bought brand of vegan butter. I also have a tutorial on how to make your own vegan butter .
- Baby bella or white mushrooms – They need to be sliced for the recipe, so buy pre-sliced to save yourself some time!
- Red onion – A Sweet white onion or shallot will also work.
- Seasonings – Sea salt, ground black pepper, and garlic. If you don’t have fresh garlic, substitute 1 tablespoon of jarred minced garlic per clove.
- Flour – Substitute the all-purpose flour in this casserole with gluten-free flour or quinoa flour if needed.
- Vegetable broth – I recommend low-sodium store-bought broth or homemade vegetable broth .
- Coconut milk – Make sure you get full-fat canned coconut milk for maximum creaminess! You could also make this creamy vegan green bean casserole with cashew cream .
- Crispy fried onions – You can buy these ready-to-use from the store, or make your own if you have a favorite recipe.
How to Blanch Green Beans
Blanching the green beans makes them tender without being limp. Trim the green beans by cutting off the stem side and the bottom. Then, drop the beans into a large pot of boiling salted water.
After 3 to 5 minutes, they should be bright green and tender-crisp. Use a slotted spoon to remove the beans or pour them into a colander and immediately place them into another large bowl filled with ice water. Once the beans are cool, drain them and pat them dry before proceeding with the recipe.
How to Make Vegan Green Bean Casserole
Start cooking the veggies.
- Sauté the veggies. Begin by melting vegan butter in a large cast-iron or ovenproof skillet over medium-high heat. Add the mushrooms, garlic, salt, and pepper. Cook, stirring often, for about 7 minutes, or until the mushrooms are nicely browned, the onions are translucent, and the mixture is fragrant.
- Make a roux. Next, sprinkle flour over the mushrooms and onions and stir to coat.
- Make the sauce. Stir in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer, stirring constantly, until the sauce begins to thicken. Season to taste with salt.
Stir in the green beans.
- Add the green beans. Now, you’ll stir in the blanched green beans. Let the beans sit in the sauce for about 3 minutes to absorb the flavours.
- Assemble and bake. Top the green beans with the fried onions. Finally, bake the casserole at 350ºF for 20 to 25 minutes, then cool slightly before serving.
Tips for the Best Green Bean Casserole
- Use fresh or frozen green beans. If fresh green beans aren’t in season (or they’re not looking so good at the grocery store), you can substitute frozen green beans instead. In this case, you can skip blanching them as frozen beans come already blanched.
- A note about the sauce. Because this casserole is baked in the oven, the sauce will thicken a bit more, so you don’t want to cook it down too much. If you think the sauce seems too thick, you can always thin it out by adding some additional vegetable broth.
- Use an oven-proof skillet. If you don’t have one, you can sauté the onions and mushrooms and prepare the sauce on the stovetop, then transfer the green bean casserole to a baking dish. Add the crispy onions, and bake.
- Not a fan of fried onions? To make your vegan green bean casserole without fried onions, you can substitute them with crushed vegan crackers or breadcrumbs.
Serving Suggestions
Serve this vegan green bean casserole for Thanksgiving with vegan turkey or vegan meatloaf as a main, and more easy holiday sides like this sweet potato casserole , sweet-savory maple roasted Brussels sprouts , and cornbread pudding . And of course, a slice of vegan pumpkin pie for dessert!
How to Store Leftovers
- Refrigerator : If you have leftover green bean casserole, transfer it to an airtight storage container and refrigerate for up to 3 days. To keep the onions crispy, I recommend placing the leftovers in an oven-safe dish and reheating at 350ºF until warmed through. Of course, a microwave works too, but the onions will get soft!
- Freezer : You can pour the green beans into a casserole dish, arrange the onions over the top, wrap tightly, then freeze for up to 2 months. Let the casserole thaw in the fridge overnight, then bake in the oven at 350ºF for 30 to 45 minutes, or until the beans are warm and the onions are browned.
More Vegan Holiday Side Dishes
- Vegan Gravy
- Tourtière
- Cranberry Orange Sauce
- Sweet Potato Soufflé
Ingredients
- 1 pound green beans , trimmed and cut in half, blanched
- 3 tablespoons of vegan butter
- 8 oz baby bella/white mushrooms , sliced
- ½ red onion , finely diced
- ½ to ¾ teaspoon of sea salt
- ¼ teaspoon ground black pepper
- 5 cloves garlic , minced
- 2 tablespoons flour
- 1 cup vegetable broth
- ¾ cup coconut milk
- 6 ounce package of crispy fried onions
Instructions
- Preheat the oven to 350°F/180°C.
- Bring a pot of salted water to a boil. Add the green beans, blanch for 2-3 minutes, then remove. Pour into a colander or strainer in your sink, and pour cold water over the top to stop the cooking process. This will cook the beans, as well as brighten the colour. Set the beans aside until needed later.
- In a 8-10 inch cast iron skillet (or regular pan if you don’t have a cast iron skillet), over medium high heat, melt the vegan butter. Add the mushrooms, onion, garlic, salt and pepper and stir to combine. Cook for about 7 minutes, until the mushrooms begin to absorb colour, the onions are translucent and everything is fragrant.
- Sprinkle the flour over the mix and stir again thoroughly, until the flour is completely incorporated and smooth. Add the coconut milk and the vegetable broth to the pan, and mix everything together vigorously to combine. Bring to a boil, then immediately lower again to medium heat, stirring, until the sauce begins to thicken. This might take up to five minutes, but just watch it. You can always thin the sauce a bit with some more vegetable broth.
- Once the sauce has thickened, taste test and season with more salt if necessary.
- Add the green beans in and stir to combine. Allow the green beans to sit in the sauce for about 3 minutes to absorb the flavours. Taste test one more time.
- Remove from the heat. Top the mixture with the entire container of fried onions, distributing evenly over the top. If you don’t have a cast iron skillet, pour the green bean mix into an 8 inch or 10 inch container, then top with the fried onions. Bake for 20-25 minutes (watch at 20 minutes to ensure your fried onions aren’t burning).
- Remove from heat and let cool slightly. Serve, and enjoy!
Notes
This vegan green bean casserole recipe is made with a rich, creamy mushroom sauce and crisp green beans topped with crunchy onions, just like the original. It’s the BEST version you’ll ever make because it’s made from scratch. Our Thanksgiving table isn’t complete without it!
This green bean casserole is a holiday staple. With silky vegan cream sauce, crispy onion topping, umami mushrooms, and bright, tender-crisp green beans, we rarely have Thanksgiving or Christmas dinner without it. Let’s be honest: holiday dinners are all about the sides!
People think it’s hard to be vegan or vegetarian on Thanksgiving, but of all holidays, Thanksgiving is probably the easiest. With a few simple tweaks, just about any traditional Thanksgiving side dish can be made vegan. (Need proof? Check out my recipes for mashed potatoes , stuffing , and sweet potato casserole !)
Why Everyone Loves This Vegan Green Bean Casserole
- Even better than the original . Yes, it’s a bold statement, but one bite will have you convinced! Vegan-friendly coconut milk adds richness and a subtle, creamy sweetness that’s incredibly good in a green bean casserole.
- Made from scratch . No one will miss the gloppy condensed mushroom soup, I promise. Instead, there are meaty mushrooms, plenty of garlic, and the traditional crispy onions to top it all off.
- Everyone will love it . This vegan green bean casserole also happens to be gluten-free, so everyone at the table can enjoy it, no matter their dietary preferences. And that’s what Thanksgiving is all about, right?
Notes on Ingredients
This is a simple vegan green bean casserole with fresh green beans that only needs a few extra ingredients to make it perfect.
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Green beans – I’ll show you how to blanch green beans below. Look for green beans that are smooth and uniformly green in color, about the thickness of a pencil.
- Vegan butter – Choose your favorite store-bought brand of vegan butter. I also have a tutorial on how to make your own vegan butter .
- Baby bella or white mushrooms – They need to be sliced for the recipe, so buy pre-sliced to save yourself some time!
- Red onion – A Sweet white onion or shallot will also work.
- Seasonings – Sea salt, ground black pepper, and garlic. If you don’t have fresh garlic, substitute 1 tablespoon of jarred minced garlic per clove.
- Flour – Substitute the all-purpose flour in this casserole with gluten-free flour or quinoa flour if needed.
- Vegetable broth – I recommend low-sodium store-bought broth or homemade vegetable broth .
- Coconut milk – Make sure you get full-fat canned coconut milk for maximum creaminess! You could also make this creamy vegan green bean casserole with cashew cream .
- Crispy fried onions – You can buy these ready-to-use from the store, or make your own if you have a favorite recipe.
How to Blanch Green Beans
Blanching the green beans makes them tender without being limp. Trim the green beans by cutting off the stem side and the bottom. Then, drop the beans into a large pot of boiling salted water.
After 3 to 5 minutes, they should be bright green and tender-crisp. Use a slotted spoon to remove the beans or pour them into a colander and immediately place them into another large bowl filled with ice water. Once the beans are cool, drain them and pat them dry before proceeding with the recipe.
How to Make Vegan Green Bean Casserole
Start cooking the veggies.
- Sauté the veggies. Begin by melting vegan butter in a large cast-iron or ovenproof skillet over medium-high heat. Add the mushrooms, garlic, salt, and pepper. Cook, stirring often, for about 7 minutes, or until the mushrooms are nicely browned, the onions are translucent, and the mixture is fragrant.
- Make a roux. Next, sprinkle flour over the mushrooms and onions and stir to coat.
- Make the sauce. Stir in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer, stirring constantly, until the sauce begins to thicken. Season to taste with salt.
Stir in the green beans.
- Add the green beans. Now, you’ll stir in the blanched green beans. Let the beans sit in the sauce for about 3 minutes to absorb the flavours.
- Assemble and bake. Top the green beans with the fried onions. Finally, bake the casserole at 350ºF for 20 to 25 minutes, then cool slightly before serving.
Tips for the Best Green Bean Casserole
- Use fresh or frozen green beans. If fresh green beans aren’t in season (or they’re not looking so good at the grocery store), you can substitute frozen green beans instead. In this case, you can skip blanching them as frozen beans come already blanched.
- A note about the sauce. Because this casserole is baked in the oven, the sauce will thicken a bit more, so you don’t want to cook it down too much. If you think the sauce seems too thick, you can always thin it out by adding some additional vegetable broth.
- Use an oven-proof skillet. If you don’t have one, you can sauté the onions and mushrooms and prepare the sauce on the stovetop, then transfer the green bean casserole to a baking dish. Add the crispy onions, and bake.
- Not a fan of fried onions? To make your vegan green bean casserole without fried onions, you can substitute them with crushed vegan crackers or breadcrumbs.
Serving Suggestions
Serve this vegan green bean casserole for Thanksgiving with vegan turkey or vegan meatloaf as a main, and more easy holiday sides like this sweet potato casserole , sweet-savory maple roasted Brussels sprouts , and cornbread pudding . And of course, a slice of vegan pumpkin pie for dessert!
How to Store Leftovers
- Refrigerator : If you have leftover green bean casserole, transfer it to an airtight storage container and refrigerate for up to 3 days. To keep the onions crispy, I recommend placing the leftovers in an oven-safe dish and reheating at 350ºF until warmed through. Of course, a microwave works too, but the onions will get soft!
- Freezer : You can pour the green beans into a casserole dish, arrange the onions over the top, wrap tightly, then freeze for up to 2 months. Let the casserole thaw in the fridge overnight, then bake in the oven at 350ºF for 30 to 45 minutes, or until the beans are warm and the onions are browned.
More Vegan Holiday Side Dishes
- Vegan Gravy
- Tourtière
- Cranberry Orange Sauce
- Sweet Potato Soufflé
Ingredients
- 1 pound green beans , trimmed and cut in half, blanched
- 3 tablespoons of vegan butter
- 8 oz baby bella/white mushrooms , sliced
- ½ red onion , finely diced
- ½ to ¾ teaspoon of sea salt
- ¼ teaspoon ground black pepper
- 5 cloves garlic , minced
- 2 tablespoons flour
- 1 cup vegetable broth
- ¾ cup coconut milk
- 6 ounce package of crispy fried onions
Instructions
- Preheat the oven to 350°F/180°C.
- Bring a pot of salted water to a boil. Add the green beans, blanch for 2-3 minutes, then remove. Pour into a colander or strainer in your sink, and pour cold water over the top to stop the cooking process. This will cook the beans, as well as brighten the colour. Set the beans aside until needed later.
- In a 8-10 inch cast iron skillet (or regular pan if you don’t have a cast iron skillet), over medium high heat, melt the vegan butter. Add the mushrooms, onion, garlic, salt and pepper and stir to combine. Cook for about 7 minutes, until the mushrooms begin to absorb colour, the onions are translucent and everything is fragrant.
- Sprinkle the flour over the mix and stir again thoroughly, until the flour is completely incorporated and smooth. Add the coconut milk and the vegetable broth to the pan, and mix everything together vigorously to combine. Bring to a boil, then immediately lower again to medium heat, stirring, until the sauce begins to thicken. This might take up to five minutes, but just watch it. You can always thin the sauce a bit with some more vegetable broth.
- Once the sauce has thickened, taste test and season with more salt if necessary.
- Add the green beans in and stir to combine. Allow the green beans to sit in the sauce for about 3 minutes to absorb the flavours. Taste test one more time.
- Remove from the heat. Top the mixture with the entire container of fried onions, distributing evenly over the top. If you don’t have a cast iron skillet, pour the green bean mix into an 8 inch or 10 inch container, then top with the fried onions. Bake for 20-25 minutes (watch at 20 minutes to ensure your fried onions aren’t burning).
- Remove from heat and let cool slightly. Serve, and enjoy!
Notes
Vegan Green Bean Casserole
Ingredients
- 1 pound green beans trimmed and cut in half, blanched
- 3 tablespoons of vegan butter
- 8 oz baby bella/white mushrooms sliced
- ½ red onion finely diced
- ½ to ¾ teaspoon of sea salt
- ¼ teaspoon ground black pepper
- 5 cloves garlic minced
- 2 tablespoons flour
- 1 cup vegetable broth
- ¾ cup coconut milk
- 6 ounce package of crispy fried onions
Instructions
- Preheat the oven to 350°F/180°C.
- Bring a pot of salted water to a boil. Add the green beans, blanch for 2-3 minutes, then remove. Pour into a colander or strainer in your sink, and pour cold water over the top to stop the cooking process. This will cook the beans, as well as brighten the colour. Set the beans aside until needed later.
- In a 8-10 inch cast iron skillet (or regular pan if you don’t have a cast iron skillet), over medium high heat, melt the vegan butter. Add the mushrooms, onion, garlic, salt and pepper and stir to combine. Cook for about 7 minutes, until the mushrooms begin to absorb colour, the onions are translucent and everything is fragrant.
- Sprinkle the flour over the mix and stir again thoroughly, until the flour is completely incorporated and smooth. Add the coconut milk and the vegetable broth to the pan, and mix everything together vigorously to combine. Bring to a boil, then immediately lower again to medium heat, stirring, until the sauce begins to thicken. This might take up to five minutes, but just watch it. You can always thin the sauce a bit with some more vegetable broth.
- Once the sauce has thickened, taste test and season with more salt if necessary.
- Add the green beans in and stir to combine. Allow the green beans to sit in the sauce for about 3 minutes to absorb the flavours. Taste test one more time.
- Remove from the heat. Top the mixture with the entire container of fried onions, distributing evenly over the top. If you don’t have a cast iron skillet, pour the green bean mix into an 8 inch or 10 inch container, then top with the fried onions. Bake for 20-25 minutes (watch at 20 minutes to ensure your fried onions aren’t burning).
- Remove from heat and let cool slightly. Serve, and enjoy!
Video
Notes
Nutrition
Vegan Green Bean Casserole https://jessicainthekitchen.com/vegan-green-bean-casserole/ November 11, 2021
This roasted red pepper pasta is ready in 30 minutes with simple pantry ingredients, including high-protein red lentil pasta. Tossed with a rich homemade red pepper sauce and vegan parmesan cheese, it’s sure to become a new favourite weeknight dinner meal!
This vegan roasted red pepper pasta is on my Top 10 pantry dinners list. It comes together easily, has loads of savoury flavour, and it’s gluten-free! I made mine with Pasta Lensi Red Lentil Fusilli . I was so excited when they sent me their pasta to try, since I love using gluten-free pasta to up the protein of my dishes.
Seeing that their lentil pasta has 26 grams of protein per 3.5-ounce portion (about 2 servings) was very enticing because I could easily hit my protein goals with it. Apart from the beautiful colour, the next wonderful surprise was how well this held up in my favorite red pepper pasta sauce!
What Makes This Roasted Red Pepper Pasta So Great
- Gluten-free and vegan. But this red pepper pasta is so delicious, it’s loved by all!
- Rich, red pepper sauce. The homemade red pepper pasta sauce uses non-dairy creamer and vegan Parmesan cheese, and it’s ready in minutes in the blender .
- One pan. Aside from blending the sauce, this pasta dinner comes together in a single skillet for quick and easy clean-up.
Notes on the Ingredients
I always struggled with gluten-free pastas falling apart or becoming mushy, but I can say with confidence that Pasta Lenti’s does not! I even overcooked it once by accident, and it was still fine. It’s been a pantry staple ever since. I highly recommend checking out their pasta, which you can do here .
In the meantime, these are some quick notes on the pasta and the rest of the ingredients you’ll need to make your roasted red pepper pasta. Scroll to the recipe card for the full, printable recipe.
- Red Lentil Pasta by Pasta Lensi – As you can tell, the star of the show! I love using gluten-free pastas because they immediately up the protein of any and all pasta dishes by so much. Be sure to cook according to package directions.
- Non-Dairy Creamer – Helps make the sauce incredibly creamy! I used unsweetened oat creamer; you can also sub a thick vegan milk or try your hand at making vegan heavy cream from scratch (super easy!).
- Roasted red peppers – You can roast your peppers yourself, or use the store-bought peppers that come in a glass jar like I did.
- Fresh or roasted garlic – Either one works. Roasted garlic gives a deeper flavour.
- Onion – Yellow onion, shallot, or any onion works here.
- Basil leaves – Fresh or dried basil is optional, but adds a really nice flavour to the sauce.
- Vegan parmesan cheese – My homemade vegan parmesan cheese recipe works perfectly to bring a slight cheesiness to this sauce. You can also use your favorite store-bought brand.
Why You Should Save Your Pasta Water
I include a note to reserve about ¼ to ½ cup of the starchy pasta water before you drain your lentil pasta. Don’t skip this step or try to replace it with regular water. The starchiness in leftover pasta water helps emulsify the sauce, making it creamy and clingy so it thoroughly coats the pasta.
How to Make Roasted Red Pepper Pasta, Step-by-Step
This red lentil pasta with red pepper sauce takes very little effort, and the flavours are second to none. Roasted red peppers are such a great ingredient in this recipe, just as they are in my roasted red pepper hummus ! You’ll love the sweet-savouriness and how quick the sauce is to make. Let’s get started.
- First, cook the pasta. In a well-salted pot of boiling water, cook your pasta according to the directions on the box. Afterward, reserved about ½ cup of the starchy water. Drain the rest and set the pasta aside for now.
Red Pepper Pasta Sauce
Cook the pasta.
- Sauté the garlic and onion. While the water is heating up and the pasta is cooking, heat the oil in a pan over medium-high heat. Add in the garlic and the onion and sauté for about 5 minutes, until the onions are translucent and softened. Sprinkle over the sea salt and black pepper, and stir to combine again.
Combine the sauce ingredients.
- Combine and blend the sauce. Let the onions cool slightly, and add them to your blender alongside the non-dairy creamer, roasted red peppers, basil seasoning/basil, sea salt and pepper, and vegan parmesan cheese. Blend until the sauce is completely combined and smooth, about 2 minutes.
Finish the Pasta
Warm up the pasta sauce.
- Heat the sauce. Now, pour the roasted red pepper pasta sauce back into your saucepan. Warm the pan over medium-low heat until the sauce is slightly bubbling, about 3 minutes.
- Put it all together. Lastly, add your pasta to the sauce and toss or stir to coat. Taste and add more seasoning if needed. Top with extra vegan parmesan cheese, basil, and red pepper flakes or a drizzle of chili oil if desired. Enjoy!
Cooking Tip: Add the Pasta Straight From the Pot
For an even creamier red pepper pasta, prepare your sauce while the pasta boils. When it’s done, use a slotted spoon to scoop the cooked pasta immediately into the roasted red pepper sauce along with the pasta water. It saves having to drain and add it separately!
Recipe Notes and Variations
- Avoid overcooked pasta. This is especially important with gluten-free pasta. Pasta Lensi pasta is actually a lot more resistant to overcooking than a lot of the gluten-free pastas I have used, which is great, so still ensure to follow the package directions and the timing on the lower end, since you’ll be adding the pasta into the sauce for a few minutes too.
- Don’t rinse the pasta. The extra starch will definitely help it to stick. I actually like adding it right into the sauce from the pot – like slotting it immediately over.
- Don’t overheat the sauce. Cook the final sauce and pasta on a nice, slow heat, so everything comes together without burning.
- Add a spicy garnish. Top with some Calabrian chili oil (or any chili oil), extra basil, and extra parmesan cheese!
What to Serve With Your Roasted Red Pepper Pasta
Serve this easy red pepper pasta with vegan garlic parmesan dinner rolls or soft and fluffy gluten-free dinner rolls for soaking up all that delicious sauce. This hearty pasta dinner also goes well with a fresh green salad, beet salad , or apple pecan salad with vegan feta.
The Best Way to Store Leftovers
- Refrigerate. Store any leftover roasted red pepper pasta in an airtight container in the fridge for up to 4 days. Leftover red pepper pasta sauce can be jarred separately and kept in the fridge for up to 1 week.
- Reheat. Warm the pasta in the sauce on the stovetop, or in the microwave until it’s hot throughout.
More Pasta Dinner Recipes
- Vegan Garlic Alfredo Pasta
- Pumpkin Alfredo Pasta
- Rasta Pasta
- Pasta Primavera
- Vegan Pesto Pasta
- Creamy Tomato Pasta
Ingredients
- 1 box Pasta Lensi Red Lentil Fusilli
- 1 tablespoon oil
- 4 cloves garlic , minced or roasted garlic
- 1 onion
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup Non-dairy creamer
- 16 ounce jar of roasted red peppers , or 2-3 large roasted red peppers
- 3 tablespoons vegan Parmesan cheese
- ¼ to ½ cup pasta water
Optional add ins:
- ½ teaspoon dried basil seasoning or a few basil leaves
Instructions
- In a well-salted pot of boiling water, cook the Pasta Lensi Red Lentil Fusilli according to the directions on the box. Remove from heat, drain and set aside.
- While the water is heating up and the pasta is cooking, heat the oil in a pan over medium-high heat. Add in the garlic and the onion and sauté for about 5 minutes, until the onions are translucent and softened. Sprinkle over the sea salt and black pepper, and stir to combine again.
- Let cool slightly, and add them into your blender alongside the non-dairy creamer, roasted red peppers, basil seasoning/basil, sea salt and pepper and vegan parmesan cheese. Blend until completely combined and smooth, about 2 minutes.
- Pour the sauce back into your saucepan and heat through over medium low heat until slightly bubbling, about 3 minutes.
- Add your pasta with a slotted spoon immediately into the roasted red pepper sauce along with the pasta water. Stir completely to coat the pasta in the sauce and until the pasta water is fully mixed into the sauce too. Taste and add more salt if needed.
- Top with extra vegan parmesan cheese and red pepper flakes/chili oil and basil and enjoy!
