Creamy, comforting and completely dairy-free, this vegan roasted red pepper pasta is packed with rich flavor and wholesome ingredients. Roasted peppers, cashews and nutritional yeast blend into a silky, cheese-like sauce, while garlic, turmeric and smoked paprika add depth to every bite.
Creamy Red Pepper Pasta (Vegan)
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
- 1 cup raw cashews unsalted
- 2 red bell peppers quartered and de-seeded
- 1/2 yellow onion quartered
- 1/4 cup + 2 Tbsp. olive oil divided
- Sea salt to taste
- 12 oz. rotini pasta
- 2 Tbsp. nutritional yeast
- 1 tablespoon lemon juice
- 1 tsp. garlic powder
- 1/2 tsp. turmeric
- 1/2 teaspoon smoked paprika
- 1/4 tsp. black pepper
Toppings
- Crushed red pepper flakes
- Fresh parsley.
Instructions
-
Preheat oven to 400 degrees F.
-
Soak cashews in room temperature water for 1 hour, then drain and rinse.
-
Meanwhile, toss bell pepper and onion wedges in 2 tablespoons olive oil and pinch of sea salt; transfer to sheet pan.
-
Roast vegetables for about 20 minutes, until peppers are tender. Remove from oven, immediately transfer to bowl, cover with aluminum foil or reusable wrap and let steam for 10 minutes.
-
Cook pasta in salted water according to package directions. Reserve one cup pasta water before draining.
-
Into high-speed blender, add roasted peppers and onion, soaked cashews, 1/2 teaspoon sea salt, nutritional yeast, lemon juice, 1/2 cup pasta water, garlic powder, turmeric, smoked paprika and black pepper. Blend until cashews break down into a smooth paste. Slowly stream in 1/4 cup olive oil and continue blending until smooth and creamy.
-
Pour red pepper sauce over cooked pasta and toss well to coat. Add more reserved pasta water if needed to thin out.
-
Top with red pepper flakes and fresh parsley.
Notes
Nutrition
Featured Products
The post Creamy Red Pepper Pasta (Vegan) first appeared on The Upside by Vitacost.com.