Description
This Red Pepper Cashew Pasta is a creamy, vegan-friendly dish that combines roasted red peppers and cashews to create a rich sauce, served over your choice of pasta for a satisfying meal.
Ingredients
Units
Scale
- 2 large red bell peppers
- 1 large red onion
- 4 large cloves garlic
- 2 tablespoons olive oil
- 1/2 cup raw cashews
- 3/4 cup plain unsweetened almond milk or other milk
- 1 tablespoon tapioca starch
- 1/4 cup parmesan or nutritional yeast
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 16 ounces pasta of choice
Instructions
- Preheat the oven to 350°F (175°C).
- Peel the garlic, and chop the onion and bell peppers into large chunks.
- Place on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Roast for 30 minutes until vegetables are tender and slightly charred.
- While the vegetables are roasting, cook your pasta according to package instructions. Reserve some pasta water before draining.
- Soak the cashews in boiling water for 10 minutes, then drain.
- In a high-speed blender, combine the roasted vegetables, soaked cashews, almond milk, tapioca starch, parmesan or nutritional yeast, tomato paste, red pepper flakes, fresh basil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed to reach desired consistency.
- Return the cooked pasta to the pot, pour the sauce over it, and stir to combine. Heat over low heat until warmed through.
- Serve hot, garnished with additional fresh basil if desired.
Notes
- For a nut-free version, substitute cashews with sunflower seeds or silken tofu.
- To deepen the flavor, add extra tomato paste or a splash of balsamic vinegar.
- Store leftovers in the refrigerator for up to 3-5 days. Reheat with a splash of almond milk or water to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Sugar: 6.5g
- Sodium: 600mg
- Fat: 18.9g
- Saturated Fat: 3g
- Unsaturated Fat: 15.9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5.7g
- Protein: 11.9g
- Cholesterol: 0mg