Does adding bell pepper to a pasta sauce sound like a crazy idea to you? Fear no more, we've got you covered in this tricky business. Fragrant roasted pepper makes the creamiest of sauces when combined with cashews. We're all *heart eyes* for this red pepper pasta and it's incredibly easy to make as well. Impressing family members with a delicious meal has never been easier! Quote us!
PREP TIME: 30 minutes // SERVINGS: 4 // MEAL: dinner
INGREDIENTS
- 1/2 cup cashews, soaked in boiling water then drained
- 2 red bell peppers, roughly sliced and pitted
- 3 small tomatoes
- 2 large carrots, cubed
- 1 cup almond milk
- 3tbsp nutritional yeast
- 1 garlic clove
- spices: 1tbsp of each paprika and oregano, 1tsp cayenne
- salt and pepper to taste
- 4 servings of spaghetti pasta
- fresh basil
- pine nuts to top
STEP-BY-STEP
1. Roast the sliced bell peppers in the oven on 200°C for 20 minutes until they're looking slightly burned and softer.
2. In a pot, boil a generous amount of water and cook the tomatoes for 30 seconds before showering them in cold water. This will make it much easier to peel off the skin.
3. To the boiling water, which we just used to boil the tomatoes, add the diced carrots and cook until soft.
4. To a highspeed blender, add the cashews, plant milk, the roasted bell peppers, carrot, tomatoes, garlic, nutritional yeast, a handful of basil and the spices. Blend until smooth, then add salt and pepper to taste, you might want to add a generous amount as the volume of the sauce is quite large.
5. If you haven't done this already, start to cook your pasta of choice until al dente. Then add the red pepper sauce.
6. Top with fresh basil and pine nuts.
Any leftovers can be kept in the fridge for up to three days or frozen.
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