Roasted Red Pepper Pasta
Perfectly creamy and packed full of vitamins, this pasta dish is sure to leave you feeling satisfied.
Equipment
- 1 Blender
- 1 Pan
- 1 Large pot
Ingredients
- 16 oz pasta
- 12 oz jar roasted red peppers drained
- 1 onion chopped
- 6 cloves garlic chopped
- 2 tbsp olive oil
- 1/2 cup raw cashews soaked and drained
- 3/4 cup unflavored plant milk
- 1/2 tsp cornstarch (can sub arrowroot powder)
- 4 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp Italian seasoning
- crushed black pepper to taste
- 1 cup reserved pasta water
Instructions
- Soak cashews in hot water for at least 20 minutes to soften. Once soaked, drain and set aside.
- Fill a large pot with salted water and begin heating on stove.
- To a pan, add olive oil and bring to medium heat on stove. Chop onion and garlic and add to warm oil. If oil begins to spatter, turn heat down a notch to avoid burning. Cook until onion and garlic are soft and fragrant, ~5 minutes.
- To a blender, add drained roasted red peppers, cooked onions and garlic, softened cashews, milk, cornstarch (or arrowroot), nutritional yeast, tomato paste, salt, red pepper flakes, Italian seasoning, and crushed black pepper to taste. Blend until smooth. Taste and adjust seasoning as desired.
- Once water is boiling, add pasta and cook as directed on package. When there is 1-2 minutes left of cooking, use a ladle to reserve 1 cup of starchy pasta water and set aside. The starchy water will be used to help the sauce come together and bind to the pasta.
- When pasta is done cooking, drain and set aside. Place empty pot back on burner and turn heat down to medium low.
- Pour the sauce and reserved pasta water into pot and stir. Allow sauce to warm and thicken for 3-4 minutes, stirring frequently. Once sauce is bubbling and glossy, add cooked pasta and stir to coat. Enjoy!