Roasted Red Pepper Pasta
Ingredients
- 6 oz eatbanza rotini pasta
- 12 oz mushrooms, sliced
- 3 handfuls spinach
- 1 TBSP addjoi cashew base or 2 TBSP raw cashews soaked in hot water
- 1/4 cup water
- 1/2 cup fire roasted red peppers
- 2 TBSP nutritional yeast
- 1 small lemon, juiced
- 1/2 tsp garlic powder
- 1/2 tsp basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp raw agave
- crushed red pepper (optional)
Preparation
Cook pasta according to package directions.
Sauté mushrooms over medium-high heat until golden brown, then add spinach and sauté until tender.
Add the remaining ingredients to a blender and purée until smooth and creamy. Season to taste.
Drain the pasta and return it to the pot over low heat. Drizzle with a small amount of extra virgin olive oil, top with the sauce, stir to coat, and heat through.
Serve by pouring onto a plate and topping with the sautéed vegetables. Garnish with fresh basil if desired.
