Roasted Red Pepper Pasta
medium · Vegan · 35 min · Serves 4
Silky, creamy vegan pasta sauce made entirely from roasted red peppers and cashews blended together. Rich, vibrant, and completely dairy-free with no compromises.
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- • 12 oz rigatoni or penne pasta
- • 1 jar (12 oz) roasted red peppers, drained
- • 1/2 cup raw cashews
- • 3/4 cup vegetable broth
- • 3 cloves garlic, minced
- • 2 tbsp nutritional yeast
- • 1 tbsp lemon juice
- • 1/4 cup fresh basil, torn
- • 3 tbsp pine nuts, toasted
Method
1. Soak raw cashews in hot water for 10 minutes (or cold water for 2 hours). Drain.
2. Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
3. While pasta cooks, blend soaked cashews, roasted red peppers, vegetable broth, garlic, nutritional yeast, lemon juice, smoked paprika, salt, and pepper until completely smooth. Add more broth if needed to get a pourable consistency.
4. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook 1 minute.
5. Pour the blended sauce into the skillet and warm over medium heat, stirring, for 3 to 4 minutes.
6. Add drained pasta to the sauce and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce as needed.
7. Serve topped with fresh basil, a crack of black pepper, and toasted pine nuts.