Description
Indulge in the creamy goodness of this vegan red pepper pasta with blistered tomatoes. The roasted red pepper sauce is rich and flavorful, perfectly coating each strand of pasta. Topped with sweet blistered cherry tomatoes and fresh basil, this dish is a feast for the senses.
Ingredients
Pasta:
- 12 ounces pasta of choice (such as rigatoni or penne)
Blistered Tomatoes:
- 2 tablespoons olive oil (divided)
- 1 pint cherry tomatoes
Roasted Red Pepper Sauce:
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 (12-ounce) jar roasted red peppers (drained)
- ¼ cup raw cashews (soaked in hot water for 15 minutes)
- ½ cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Garnish:
- chopped fresh basil for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Blistered Tomatoes: Heat 1 tablespoon olive oil in a skillet. Add cherry tomatoes and cook until blistered. Set aside.
- Prepare the Sauce: In another skillet, heat remaining olive oil. Cook onion and garlic until soft. Blend with red peppers, cashews, plant milk, nutritional yeast, lemon juice, spices until smooth.
- Combine and Serve: Heat the sauce in a skillet, mix with pasta and blistered tomatoes. Garnish with fresh basil and serve.
Notes
- For a nut-free version, substitute sunflower seeds or silken tofu for the cashews.
- You can roast your own red peppers for deeper flavor.
