Creamy Roasted Red Pepper Pasta
Ingredients
- 200g pasta (i used tagliatelle, any would work)
- 1 onion
- 3 cloves of garlic
- 2 red bell peppers or sub jarred roasted red peppers
- 1 tbsp olive oil
- 1/2 cup non-dairy milk unsweetened
- 3 1/2 tbsp cashew butter (or 1/3 cup whole cashews soaked in boiling hot water for atleast 20 minutes)
- 2 tbsp tomato paste
- 3-4 tbsp nutritional yeast flakes
- 2/3 tsp salt or a stock cube (i prefer a stock cube)
- red pepper or chilli flakes optional to taste
- fresh parsley optional to garnish
Preparation
Preheat the oven to 220°c (425°f)
Peel the onion + garlic cloves, cut the peeled onion in quarters but leave the garlic cloves whole
Cut the peppers in half and remove the seeds
Arrange the prepared vegetables (peppers, onions, and garlic) on a baking sheet and drizzle with a little oil
Roast in the oven for about 20 minutes, or until the skin blackens
Meanwhile, in a large pot of salted water cook the pasta according to the package instructions until al dente
Then drain the cooking water and toss with a little olive oil to prevent the pasta from sticking as needed
Place the roasted vegetables along with the non-dairy milk, cashew butter, tomato paste, nutritional yeast flakes, salt and a pinch of pepper or chilli in a blender and blend until smooth and creamy
Transfer the cooked pasta to the sauce back into the drained saucepan along with as much of the sauce as you desire and toss to coat
Leave on the hob simmering till hot
Garnish with fresh parsley and enjoy!
Let me know if you make it yourself! i have been loving adding cashews to recipes recently - such a natural, healthy way to add soooo much flavour and creaminess ?