Creamy Roasted Red Pepper Pasta (Gluten Free, Vegan)
Ingredients
- 1 Tbsp. olive oil
- 1 small red onion, diced
- 3 cloves garlic, diced
- 1 cup raw cashews, soaked >2 hours or overnight, drained
- 1 cup roasted red peppers (capsicum)
- ¾ cup nutritional yeast flakes (optional: adds cheesy flavour)
- 2 Tbsp. coconut cream
- 1 Tbsp. tamari (or soy sauce)
- Large handful of fresh basil leaves
- 1 Tbsp. tapioca flour
- ½ cup sundried tomatoes
- 1 cup almond milk
- 1 cup dairy-free cheese (optional)
- 2.5 cups your favourite dried pasta (I used gluten free penne)
Takes ,serves 4.
Instructions
- Heat oil in a large fry pan and add onion and garlic. Cook, stirring around 5 minutes until onion is translucent
- Add cooked onion and garlic along with all remaining ingredients except the pasta to a high power blender or food processor and blend until smooth
- Meanwhile, heat a large pot of water until boiling and then cook pasta according to packet directions
- In the large fry pan, add the sauce and warm over a low heat, stirring as the sauce thickens slightly. If using, add the dairy-free cheese and stir in until melted
- When the pasta is cooked, drain and add to fry pan. Stir to coat the pasta in the rich delicious sauce and then ladle spoonfuls into bowls. Top with a sprinkling of nutritional yeast and fresh basil leaves and serve!
