Creamy Vegan Roasted Red Pepper Pasta
This roasted red pepper pasta is super fresh, vegan-friendly and the sauce can be made in just 5 minutes!
- 1 lb. pasta
- 4 garlic cloves minced
- 1/4 cup olive oil divided
- 1 jar 16 oz. roasted red peppers, peppers only
- 1/4 cup raw cashews
- 1/2 cup Oatly oatmilk
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp fresh basil chopped
Bring a pot of water to a boil, then cook pasta until it's done. Drain pasta, then pour it back into the pot.
For the sauce: heat 1 tbsp olive oil and garlic cloves in a large saucepan and cook garlic for 1-2 minutes. Transfer garlic and olive oil to a blender, then add the remaining sauce ingredients except the basil to the blender and pulse for 1 minute or until the sauce is smooth and creamy. If you don't own a high-power blender, use a food processor instead.
Pour the sauce over the pasta, or pour the pasta into the saucepan with the sauce and stir to combine. Before serving, distribute pasta onto plates, then sprinkle with fresh basil and red pepper flakes.