Description
A delicious and healthy pasta dish made with a creamy cashew sauce and roasted red peppers.
Ingredients
- Whole grain pasta: 250 grams (about 8.8 oz)
- Raw cashew nuts: 100 grams (about 3.5 oz)
- Red bell peppers: 2 medium
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
- Nutritional yeast: 3 tablespoons
- Lemon juice: 2 tablespoons
- Salt: to taste
- Water: as needed for blending and cooking pasta
Instructions
- Soak the raw cashew nuts in water for at least 2 hours.
- Preheat the oven to 425°F (220°C) and roast the red bell peppers for 20-25 minutes.
- Blend the roasted red peppers, soaked cashews, garlic, olive oil, nutritional yeast, lemon juice, and salt until smooth.
- Cook the whole grain pasta in salted water according to package instructions until al dente.
- Combine the cooked pasta with the creamy cashew sauce, adding reserved pasta water as needed for consistency.
Notes
- For added protein, consider adding grilled chicken, chickpeas, tofu, or shrimp.
- Ensure nutritional yeast is labeled vegan for a completely vegan dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Blending and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: red pepper, cashew, pasta, vegan, healthy, recipe