Description
Indulge in the creamy goodness of this vegan red pepper pasta, featuring a luscious sauce made from roasted red peppers, cashews, and aromatic seasonings, all tossed with blistered tomatoes for a burst of flavor.
Ingredients
Scale
- 12 ounces pasta of choice (such as penne or spaghetti)
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 red bell pepper roasted and chopped (or 1/2 cup jarred roasted red peppers)
- 1/2 cup raw cashews soaked for 2 hours and drained
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons nutritional yeast
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped fresh basil for garnish
Pasta:
Sauce:
Instructions
- Cook the pasta: Prepare pasta according to package instructions; drain, reserving 1/2 cup pasta water.
- Blister the tomatoes: Heat olive oil in a skillet, add cherry tomatoes, and cook until blistered.
- Make the sauce: Blend roasted red pepper, cashews, almond milk, nutritional yeast, garlic, lemon juice, smoked paprika, red pepper flakes, salt, and pepper until creamy.
- Combine and serve: Heat sauce in skillet, add pasta, toss to coat, then fold in blistered tomatoes. Garnish with basil and serve.
Notes
- For a shortcut, use jarred roasted red peppers.
- To make it nut-free, substitute sunflower seeds for cashews.
- Prep Time: 10 minutes (plus cashew soaking time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
