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Vegan Red Pepper Pasta

Add a little bit of *spice* 🔥 with this mouthwatering vegan Red Pepper Pasta!



  • JADA Chicken Mix
  • 1 Cup Water
  • 1 Tbsp. Oil
  • 1 1/2 Tsp. JADA Red Pepper Chicken Salt
  • 1/2 Tsp. Garlic Powder
  • 2 Red Bell Peppers
  • 1/2 Purple Onion
  • 2 Garlic Cloves
  • 2 Cups Raw Cashews
  • 2 tbsp. Nutritional Yeast
  • 1/2 Tsp. Smoked Paprika
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Black Pepper
  • Chili Flakes (to taste)
  • 1 Cup Oat Milk
  • 16oz. Cooked Fettuccini
  • 1/8 Cup Pasta Water
  • Oil for drizzling
  • Chicken Salt for sprinkling
  • Fresh Parsley

Step-by-Step Instructions:

  1. Add JADA Plant-Based Chick'n Mix with water, oil, red pepper seasoning, garlic, and mix well in medium bowl. Set aside (covered) for 10 minutes.
  2. Sprinkle peppers, onion & garlic with Original Chicken Salt & a drizzle of oil.
  3. Bake at 350 for 10-15 minutes.
  4. Combine roasted peppers and onions with remaining ingredients above pasta and puree in a food processor until smooth.
  5. Shape and cook chicken pieces on medium heat with oil until golden-brown.
  6. Add pasta sauce to fettuccini. Cook on low for 3 minutes. Add pasta water as needed.
  7. Add chicken and serve with parsley and Chicken Salt.

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