Creamy Vegan Pepper Pasta
Delicious Creamy Vegan Pepper Pasta that's gluten-free & vegan
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Servings: 4 portions
Ingredients
- 3 red peppers
- 2 garlic cloves
- 1 red onion cut into quarters
- 50 g cashews soaked in hot water for 10 minutes
- 200-225 ml vegan milk (I used unsweetened almond)
- 3 tbsp nutritional yeast
- 1 tbsp oregano
- 1 tbsp olive oil
- 2 handfuls spinach (optional)
- 400 g gluten-free pasta
- salt & pepper
Instructions
- Pre-heat your oven to 230C
- Add the 3 red peppers to a baking dish and bake for 15 minutes
- Now turn the peppers and add the 2 garlic cloves and quartered red onion and bake for a further 15 minutes
- Soak your 50g of cashews in hot water
- Once the peppers are done, remove from the oven and allow to sit for a few minutes to cool
- Meanwhile, cook your pasta in boiling water
- Carefully peel off the skin of the red peppers and discard the stem and seeds. Place in the blender jug along with the garlic and red onion
- Now add to the blender the drained cashews, 200-225ml milk, 3 tbsp nutritional yeast, 1 tbsp oregano, 1 tbsp olive oil, generous pinch of salt and pepper and blend until smooth
- Drain your pasta and use the pasta pot to heat the sauce on its own for 2 minutes until bubbling. You can also add spinach to wilt
- Now add the drained pasta into the sauce and stir until well combined
Notes
TIP: Batch cook the sauce for 4 portions or more and freeze the leftovers for another day.