Creamy Red Pepper Pasta with Soybean Fettuccini
Ingredients
- 1 package of Liviva Foods Soybean Fettuccini
- 1 red pepper
- 1/2 cup tomatoes (84 grams)
- 1/2 onion
- 2 cloves garlic
- 1 tbsp tomato paste
- 1/4 cup soaked cashews
- 1 tbsp nutritional yeast
- 1/4 cup plant-based milk
- 1/2 tbsp olive oil
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
Roughly chop the red pepper, tomatoes, onion, and peel the garlic cloves. Place them on a baking tray, sprinkle with olive oil, basil, oregano, flakey salt, and pepper. Bake in the oven at 400 degrees for 40 minutes.
While the veggies are baking, cook the soybean fettuccini according to the package instructions.
Once the veggies are done baking, transfer them to a food processor. Add tomato paste, soaked cashews, nutritional yeast, plant-based milk, olive oil, basil, oregano, salt, and pepper. Blend everything for a few minutes until you have a creamy and smooth sauce.
Combine the red pepper sauce with the cooked pasta and stir well.
Serve the pasta with fresh basil, dairy-free parmesan, and chili flakes.
