Vegan Creamy Roasted Red Pepper Pasta
Craving a creamy pasta? If so, you need to give this Vegan Creamy Roasted Red Pepper Pasta a try. This simple dinner takes no time to whip up, and it's also fantastic for meal prepping for the week.
Servings 2 servings
Calories 1363kcal
Ingredients
- 1 cup soaked cashews
- 3 cloves garlic
- 2 cups water
- pinch salt
- ¼ tsp black pepper
- ¼ cup nutritional yeast
- 2 tbsp vegan butter
- 2 tbsp cornflour
- ½ cup store-bought roasted red bell pepper
- 16 oz pasta
Instructions
- Add all the ingredients except the butter and the cornflour to a blender.
- Blend until smooth and creamy, scraping down as necessary.
- Heat a pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3–4 minutes until the flour is lightly toasted and a shade darker.
- Slowly stream in the roasted pepper cream, whisking as you pour so it doesn't clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3–5 minutes, then remove from heat.
- Cook your chosen pasta as indicated in the package.
- Serve the pasta with the roasted pepper cream.
- Store the roasted pepper cream in the fridge for up to a week.
Nutrition
Calories: 1363kcal | Carbohydrates: 202g | Protein: 45g | Fat: 43g | Saturated Fat: 8g | Trans Fat: 2g | Sodium: 605mg | Potassium: 1117mg | Fiber: 11g | Sugar: 10g | Vitamin A: 184IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 8mg