Embrace the velvety richness of our Vegan Pasta with Creamy Roasted Red Pepper Sauce. This recipe offers a delightful blend of roasted red peppers, garlic, and herbs, creating a sauce that’s as comforting as it is flavorful. It’s the perfect dish for a cozy night in or a special family dinner.
Embark on a culinary journey with this delectable Vegan Pasta with Creamy Roasted Red Pepper Sauce. I first fell in love with this dish during a trip to Italy. At a charming little trattoria in Rome, I was served a plate of pasta smothered in the creamiest roasted red pepper sauce. The combination of sweet peppers, savory garlic, and aromatic herbs was simply unforgettable.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Cuisine: Italian
Ingredients:
- 12 oz (340g) pasta of your choice
- 2 large red bell peppers, roasted and peeled
- 1/2 cup raw cashews, soaked in water for 4 hours or overnight
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Equipment/Utensils Required:
- Baking sheet
- Blender or food processor
Instructions:
- Roast the Red Peppers: Preheat the oven to 425°F (220°C). Place the whole red peppers on a baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred and blistered, turning occasionally. Remove from the oven and transfer to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and roughly chop the peppers.
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the roasted red peppers, soaked cashews, minced garlic, nutritional yeast, olive oil, dried basil, salt, and pepper. Blend until smooth and creamy.
- Combine Pasta and Sauce: Pour the creamy roasted red pepper sauce over the cooked pasta and toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Roasted Red Pepper Sauce with fresh basil leaves. Serve warm and enjoy the comforting flavors!
Nutritional Information (per serving):
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
Vegan Pasta with Creamy Roasted Red Pepper Sauce
Embark on a culinary journey with this delectable Vegan Pasta with Creamy Roasted Red Pepper Sauce. I first fell in love with this dish during a trip to Italy. At a charming little trattoria in Rome, I was served a plate of pasta smothered in the creamiest roasted red pepper sauce. The combination of sweet peppers, savory garlic, and aromatic herbs was simply unforgettable.
Ingredients
- 12 oz 340g pasta of your choice
- 2 large red bell peppers roasted and peeled
- 1/2 cup raw cashews soaked in water for 4 hours or overnight
- 2 cloves garlic minced
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Roast the Red Peppers: Preheat the oven to 425°F (220°C). Place the whole red peppers on a baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred and blistered, turning occasionally. Remove from the oven and transfer to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and roughly chop the peppers.
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the roasted red peppers, soaked cashews, minced garlic, nutritional yeast, olive oil, dried basil, salt, and pepper. Blend until smooth and creamy.
- Combine Pasta and Sauce: Pour the creamy roasted red pepper sauce over the cooked pasta and toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Roasted Red Pepper Sauce with fresh basil leaves. Serve warm and enjoy the comforting flavors!
Notes
Nutritional Information (per serving):
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
