Roasted Red Pepper Penne
Ingredients
- 2 red bell peppers
- 1 red onion
- 4 large cloves garlic
- 1/2 cup cashews (soaked overnight)
- 1 cup plain unsweetened almond milk
- 1 tbsp arrowroot powder (or cornstarch)
- 2 tbsp nutritional yeast
- 1 tbsp tomato paste
- 1/2 tsp sea salt (or to taste)
- Black pepper to taste
- 1-2 tbsp olive oil (can omit if oil-free)
- 12 ounces pasta of choice
Preparation
Preheat the oven to 350 degrees Fahrenheit
Peel the garlic, and chop the onion and bell peppers into large chunks
Roast on a silicone baking mat or parchment paper for 30 minutes
While the veggies are cooking, cook about 12 ounces of your pasta of choice
When the veggies are done, add to a blender or food processor with the drained cashews and all remaining ingredients aside from arrowroot and nutritional yeast and process until completely smooth
Transfer to a large skillet and whisk in the arrowroot powder and nutritional yeast until smooth
Stir in the pasta, and top with more salt and pepper if desired
