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Pasta With Creamy Red Pepper Cashew Sauce [Vegan, Grain-Free]

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This silky and tasty pasta recipe with creamy red pepper cashew sauce is super easy to make and absolutely delicious. If you are pressed for time you can make the sauce while the pasta is cooking. Nutritional yeast has a delicate cheesy flavor so you certainly will not miss the cheese!

Pasta With Creamy Red Pepper Cashew Sauce [Vegan, Grain-Free]

Calories

546

Serves

4

Cook Time

20

Ingredients

For the Pasta and Sauce:

  • 10.5 ounces dry pasta (gluten-free or grain-free if necessary)
  • 5 ounces unsalted cashews
  • 7 ounces roasted red peppers from a jar
  • 3 tablespoons nutritional yeast
  • 1 garlic clove
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons water
  • Juice of 1/2 lemon
  • Salt and pepper

For Topping:

  • Handful of black olives
  • 6-8 sun-dried tomatoes in oil
  • Fresh basil leaves

Preparation

  1. Soak the cashews for 4 hours or overnight in a bowl of water.
  2. Drain cashews. Place in a blender with red peppers, nutritional yeast, garlic clove, lemon juice, smoked paprika, and water. Blend until you have a smooth and creamy sauce. Season to taste.
  3. When ready to cook, boil some water in a saucepan and cook pasta according to packet instructions.
  4. Drain cooked pasta. Toss in cashew sauce.
    Serve straight away topped with olives, sliced sun-dried tomatoes and fresh basil leaves.

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AUTHOR & RECIPE DETAILS


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My name is Annabelle. Originally from France, I now live in London, UK. I am passionate about food and the environment. I love cooking seasonal vegetarian and vegan dishes and sharing them with my friends and family. You will find my recipes on my blog The Flexitarian. I hope to encourage more and more people to embrace a plant-based diet.


 

 

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