This has instantly become one of my absolute favorite sauces of all times. Quilt free deliciousness that starts with soaked cashews blended together with sweet and smoky roasted red peppers, garlic and nutritional yeast until silky smooth.
A thick creamy sauce calls for a short shape pasta with ridges that is able to hold on to that goodness. I chose whole wheat but there are many gluten-free pasta shapes out there you can choose from as well. If you wanna go for a long noodle type I’d suggest linguine or fettuccine over spaghetti, even zucchini noodles, again something that can stand up to that sauce.
If you roast your own peppers for this recipe you are a boss on top of your game. However, If in a pinch or on a Tuesday, feel free to use the jarred organic variety packed in water. Make sure to read the label so you don’t find yourself at home with peppers packed in oil for an oil-free recipe. Yikes! You’ll be so mad at yourself believe me, I’ve done that an there was no forgiveness for self. Ha!
One thing’s for sure: this creamy roasted pepper pasta is everything!
good to know: bell peppers belong to the capsicum family, the riper the pepper the more nutritious it is and the sweetest the flavor. They are rich in vitamin A, C, K potassium and lycopene.
Creamy Vegan Roasted Red Pepper Pasta Sauce
the best ever, creamy vegan roasted red pepper pasta sauce tossed with whole wheat penne and lots of healthy baby spinach.
- 1 cup cashews
- 16 oz jar fire roasted red peppers (packed in water & drained)
- 2 tbsp water
- 4 cloves garlic (grated+ more to taste)
- 3 tsp Nutritional Yeast
- 1 pinch sea salt (or to taste)
- 1 pinch red pepper flakes
- 1 lb whole wheat penne pasta (or your favorite shape)
Rinse the cashews than soak them overnight (or at least 2 hours) in a jar covered by 2 inches of water.
Drain the cashews and process them together in your blender with the roasted red peppers, nutritional yeast and water until silky smooth and creamy. Add a little extra water if needed to thin out the sauce.
Transfer the sauce to a bowl and stir in the grated garlic and pepper flakes. Taste and adjust seasonings with a pinch of sea salt and more pepper flakes to your liking.
Meanwhile cook the pasta according to direction on the package, until al dente. In the last minute of cooking add the spinach and cook until wilted. Drain in a collander and reserve 1 cup of the cooking pasta water.
In a large mixing bowl combine together the pasta, spinach and roasted pepper sauce. Serve warm or cold.