Red Pepper Pasta

Five stars from all for this easy dinner! I shoe-stringed a zucchini and added at the end to lower carb count. This dinner serves enough for 3-4, but I had to double it for my family.

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Serves 3


2 red peppers (ripped or cut into 1 inch pieces)

1 onion, chopped (cone 3)

2 garlic cloves, minced

2 tablespoons avocado oil

2 tablespoons tahini

2 tablespoon tomato paste

½ cup almond milk, half and half, 2 percent or other plant milk

4 tablespoons of nutritional yeast

Sliced mushrooms, optional (cone 1)

Salt, pepper and basil to taste

Truffle salt to taste

1.5 cups of pasta

1 large zucchini, shoe stringed (cone 2)

Pecorino cheese, grated (cone 1)


  1. Add red pepper, onion, garlic and coat with oil and add to the electric skillet and turn on 375, cover, Medium click to low (200) for 10 minutes.

  2. Add pepper mix, tahini, tomato paste, milk, nutritional yeast, salt, pepper to the blender and blend until smooth.

Happy Carrot way (recommended)

  1. Return to sauce skillet, add zucchini and add uncooked pasta. Cover and set temp at 350, medium click low and set to 200 for 10 minutes

Traditional Way:

If not adding pasta uncooked, mix with sauce, raw zucchini and pasta. Sprinkle with cheese.