Roasted Red Pepper Pasta
Blend roasted red peppers into a creamy sauce, toss with your favorite pasta, and serve for a quick, nutritious, and delicious vegan meal!
Ingredients
- 2 red peppers roasted
- 2 shallots
- 4 garlic cloves minced
- 1-2 tablespoon avocado oil
- ¼ cup cashews
- 1 ¼ cup almond milk
- 1 tablespoon nutritional yeast
- 1 ½ tablespoon cornstarch
- ½ teaspoon red pepper flakes
- pasta of choice serves 3-4
- Salt + pepper to taste
- Fresh basil to serve optional
Instructions
- Cut your red peppers and roast at 450F for 20-25 min
- Meanwhile, boil your water and cook your pasta
- Mince your shallots and garlic and sautee for 4-5 min in avocado oil
- Once the red peppers are done, add them to a blender with your sauteed shallots and garlic, cornstarch, nutritional yeast, almond milk, cashews, red pepper flakes, salt, and pepper
- Once blended together, pour into a pan to over medium heat to thicken then lower to simmer and add your cooked pasta and coat.
- Enjoy!!