Vegan Creamy Roasted Red Pepper Pasta
This creamy roasted red pepper pasta is so delcious you wont even belive that it is vegan! Using cashews instead of dairy it adds a light creaminess withut making it heavy from the dairy. Roasted garlic, tomato and onion take this pasta to flavour town! Easy and simple you must try this pasta if you’re a fan of red peppers!
The Ingredients You Will Need…
- 2 Red Peppers
- 1 Medium Onion
- 6 Cloves Garlic
- 1 Tbs Olive Oil
- 1 Tsp Salt
- 2 Cups Cashews
- 1 Cup Vegtable Broth
- 1/2 Tsp Salt, black pepper, onion powder, garlic powder, paprika, each
- 2 Tbs Olive Oil
- 1-2 Tbs Red Pepper Flakes
- 1 1/2 Tbs Tomato Paste
- 1/4 Tsp Sugar
- 1 Cup Oat Milk
- 3 Cups Rigatoni
- 1 Tsp Salt
- 1 Tbs Vegan Butter
- 1/2 Lemon, juiced
- 1 Tbs Nutritional Yeast
- 1/4 Cup Parsley
Substitutions
2 Cups Cashews -> 2 Cups Macadamia Nuts
- 1 cup Coconut cream
If substituting the cashews with coconut cream you will only need 1 cup of the coconut cream and 1 cup of the vegetable broth rather than the 2 cups it calls for. It calls for 2 cups because more liquid is needed to blend the cashews and by using the coconut cream it is already creamy meaning less liquid needed.
Ingredients:
- 2 Red Peppers
- 1 Medium Onion
- 6 Cloves Garlic
- 1 Tbs Olive Oil
- 1 Tsp Salt
- 2 Cups Cashews
- 1 Cup Vegtable Broth
- 1/2 Tsp Salt, black pepper, onion powder, garlic powder, paprika, each
- 2 Tbs Olive Oil
- 1-2 Tbs Red Pepper Flakes
- 1 1/2 Tbs Tomato Paste
- 1/4 Tsp Sugar
- 1 Cup Oat Milk
- 3 Cups Rigatoni
- 1 Tsp Salt
- 1 Tbs Vegan Butter
- 1/2 Lemon, juiced
- 1 Tbs Nutritional Yeast
- 1/4 Cup Parsley
Instructions:
- Start by chopping up the red peppers into quarters and removing the seeds and stem. Cut the onion into quarters and remove the skin from the garlic cloves. Place the red pepper pieces skin side up, onion and garlic on a baking tray with olive oil and salt. Place the veggies under the broiler until charred and the skin is blistering.2 Red Peppers, 1 Medium Onion, 6 Cloves Garlic, 1 Tbs Olive Oil, 1 Tsp Salt
- Once charred, remove from the oven and immediately place the red peppers in a zip lock bag and seal the bag shut and allow the peppers to steam for at least 5 minutes.
- Next, in a small saucepan add cashews and cover with water. Bring the cashews for 10 minutes and then drain the water from the boiled cashews.2 Cups Cashews
- Remove the red peppers from the ziplock bag and then peel the skin off of the peppers just leaving the flesh. Add the peeled red peppers to a blender along with the boiled cashews, roasted onion and garlic, vegetable broth, and spices. Blend until smooth.2 Red Peppers, 6 Cloves Garlic, 2 Cups Cashews, 1 Cup Vegtable Broth, 1/2 Tsp Salt, black pepper, onion powder, garlic powder, paprika,, 1 Medium Onion
- Heat a saucepan over medium heat and add olive oil and red pepper flakes. Bloom the red pepper flakes until fragrant and then add the red pepper sauce along with oat milk and sugar and stir well while it comes to a light boil.2 Tbs Olive Oil, 1-2 Tbs Red Pepper Flakes, 1 1/2 Tbs Tomato Paste, 1/4 Tsp Sugar, 1 Cup Oat Milk
- In another pot bring water (6 cups) to a boil with salt. Then add the rigatoni, cook the pasta until it is al dente it will finish cooking in the sauce. Save about 1/2 cup of the pasta water and then drain the rigatoni.3 Cups Rigatoni, 1 Tsp Salt
- Add the rigatoni to the pepper sauce along with the juice of half a lemon and vegan butter. Add the pasta water a small amount at a time. The pasta will have a lot of sauce at this point, cook it down for 2 minutes and the sauce will thicken. If it becomes too thick, add more pasta water until it reaches a consistency you prefer.1 Tbs Vegan Butter, 1/2 Lemon,
- Garnish with parsley and nutritional yeast and more red pepper flakes if you like it spicy. Enjoy 🙂1/4 Cup Parsley, 1 Tbs Nutritional Yeast
