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–+ servings

Creamy Roasted Red Pepper Pasta (Vegan)

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2

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
Keyword creamy pasta, dairy free, pasta, red pepper, roasted red pepper, vegan
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