Description
A simple recipe for pasta coated in a rich, creamy sauce made from roasted red peppers.
Ingredients
Scale
- 1 pound pasta (penne or rigatoni recommended)
- 2 large red bell peppers
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/4 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Roast the red peppers: Place peppers directly over a gas flame or under a broiler, turning until the skin is completely blackened. Place hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes. Peel off the skin, remove seeds and stems.
- Soak the cashews in hot water for at least 15 minutes, then drain.
- Cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking water before draining.
- In a high-speed blender, combine the roasted peppers, soaked cashews, nutritional yeast, garlic, vegetable broth, olive oil, salt, and pepper. Blend until completely smooth and creamy. Add a little pasta water if the sauce is too thick.
- Toss the drained pasta with the sauce until fully coated. Add more reserved pasta water if needed to reach your desired consistency. Serve immediately.
Notes
- For a spicier sauce, add a pinch of red pepper flakes to the blender.
- You can roast the peppers ahead of time and store them in the refrigerator for up to three days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 85
- Fiber: 9
- Protein: 25
- Cholesterol: 0
Keywords: creamy pasta, roasted red pepper, vegan sauce, cashew cream, vegetarian dinner