Description
Enjoy this creamy Roasted Red Pepper Pasta, a simple yet satisfying vegetarian dish perfect for any busy day. You will love how easily this rich sauce comes together.
Ingredients
Scale
- 1 pound pasta (penne or rigatoni work well)
- 2 jars (12 ounces each) roasted red peppers, drained
- 1/2 cup raw cashews, soaked in hot water for 15 minutes
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/4 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Cook pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, drain the soaked cashews.
- Combine the drained roasted red peppers, drained cashews, nutritional yeast, garlic, vegetable broth, olive oil, salt, pepper, and red pepper flakes (if using) in a high-speed blender.
- Blend the sauce until completely smooth and creamy. Add a splash of the reserved pasta water if the sauce is too thick.
- Return the drained pasta to the pot. Pour the red pepper sauce over the pasta.
- Toss everything together over low heat, adding more reserved pasta water, one tablespoon at a time, until the sauce coats the pasta nicely.
- Serve immediately.
Notes
- Soaking the cashews is crucial for achieving that silky smooth texture.
- Feel free to add a handful of fresh spinach to the blender for extra color and nutrients.
- For a richer flavor, toast the garlic lightly in olive oil before blending.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed