Creamy and Dreamy Roasted Red Pepper & Cashew Pasta | Blk and Vegan
Creamy and Dreamy Roasted Red Pepper & Cashew Pasta
20 mins prepServes 4
This creamy and dreamy vegan pasta dish is packed with protein from cashews and nutritional yeast, proving you don’t need obvious protein sources. It’s a great way to sneak veggies past picky eaters, simple to make, and easily customizable.
1. Begin by setting your oven to 400°F. Slice your bell peppers in half and de-seed, and slice 1/4th off the top of your garlic head.
2. Next, add your bell peppers, onion, garlic head, and jalapeño to your baking sheet and top with avocado oil. Roast in the oven for 30-35 minutes.
3. In the meantime, boil your cashews for 15 minutes on a medium-high heat, drain and set aside. And begin to cook your noodles to package directions.
4. Once your bell peppers are out of the oven, cover with foil for 5-10 minutes and gently remove the skin.
5. Add your skinless bell peppers, onion, jalapeño, cashews, nutritional yeast, basil leaves, lemon juice, salt and pepper to your blender then gently squeeze your roasted garlic into the mixture. Top with your vegan milk and blend until smooth.
6. Add your sauce to your noodles and enjoy!
