Creamy Roasted Red Pepper Pasta
This creamy and vegan roasted red pepper sauce tastes great on any type of pasta. Even better is how it only takes 15 minutes to make and isn't spicy.
Ingredients
- 1 cup raw cashews soaked
- 3 cloves garlic
- 2 cups of water
- Pinch of salt
- ¼ tsp black pepper
- ¼ cup nutritional yeast
- 2 tbsp vegan butter
- 2 tbsp cornflour
- ½ cup store-bought roasted red peppers jarred
- 16 oz of pasta cooked according to package
Instructions
- Soak your cashews in water overnight or add boiling water to the cashews and let sit for an hour before use.
- Add all the ingredients except the butter, cornflour, and pasta to a blender. Blend until smooth and creamy, scraping down as necessary.
- Heat a saucepan over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of cornflour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted and a shade darker.
- Slowly stream in the roasted pepper cream from the blender, whisking as you pour so it doesn't clump up.
- Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat.
- Cook your chosen pasta as indicated on the package.
- Serve the pasta with the roasted pepper cream.
- Store the roasted pepper cream separately in the fridge for up to a week.
Nutrition
Serving: 1gCalories: 451kcalCarbohydrates: 50gProtein: 17gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 13gCholesterol: 15mgSodium: 95mgFiber: 5gSugar: 3g
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