Vegan Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta is a creamy, flavor-packed dish that combines the sweetness of roasted red peppers with the richness of cashew cream. This delightful pasta is not only satisfying but also offers a colorful presentation perfect for any meal.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Roasted red peppers (jarred) - 150 grams
• Raw cashews - 50 grams
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil leaves - a handful (for garnish)

Steps

1. Soak the raw cashews in water for at least 15 minutes to soften them.
2. While the cashews are soaking, cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a blender, combine the roasted red peppers, soaked cashews (drained), garlic, olive oil, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.
4. In a large pan over medium heat, combine the cooked pasta with the roasted red pepper sauce. Stir well to coat the pasta evenly.
5. Cook for an additional 2-3 minutes, allowing the sauce to warm through.
6. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from red peppers, which support immune health.
• High in healthy fats and protein from cashews, promoting heart health and muscle recovery.

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