Roasted Pepper Pasta
This recipe creates a creamy, flavorful, and nutritious pasta dish using roasted red peppers and cashews as the base for the sauce.
Ingredients
- (whole wheat) pasta of choice
- red peppers
- onion
- garlic
- cashews
- plant milk
- sun-dried tomatoes
- lemon
- nutritional yeast
- chili flakes
- olive oil
- fresh basil
- salt
- black pepper
Method
- 1
Preheat your oven. Cut the red peppers and onion into chunks. Place them on a baking tray lined with parchment paper. Add the whole garlic bulb. Drizzle with olive oil.
- 2
Bake the vegetables for 20-30 minutes, until they start to brown and soften.
- 3
While the vegetables are roasting, soak the cashews and sun-dried tomatoes in hot water.
- 4
Once roasted, remove the vegetables from the oven. Transfer the roasted peppers and onions to a blender. Squeeze the roasted garlic cloves out of their skins and into the blender.
- 5
Add the soaked and drained sun-dried tomatoes and cashews to the blender. Follow with the nutritional yeast, lemon juice, chili flakes, salt, and black pepper.
- 6
Pour in the plant milk. Blend all the ingredients until the sauce is completely smooth and creamy.
- 7
Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
- 8
Pour the blended sauce into a large pan over medium heat. Add chopped fresh basil and stir.
- 9
Add the cooked pasta to the pan with the sauce.
- 10
Pour in a splash of the reserved pasta water to help the sauce cling to the noodles and achieve a silky consistency. Stir everything together until the pasta is well-coated.
- 11
Serve the pasta immediately, garnished with toasted cashews and freshly cracked black pepper.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
