Easy Roasted Red Pepper Pasta
- 1 medium onion diced
- 2 cloves garlic diced
- 24 ounces of jarred roasted red peppers
- ½ cup raw cashews
- ½ cup vegetable broth
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1 pound pasta
- fresh basil or parsley for garnish
- salt to taste
- Start the pasta.
- Heat olive oil in a large deep pan to medium heat.
- Add garlic to the pan, and let cook for about one minute.
- Next, add the diced onions to the pan. Cook until onions are soften (about 5 minutes).
- While the onions are cooking, dice the roasted red peppers.
- After the onions have softened, add the roasted red peppers to the pan and cook for about 2 minutes.
- Turn off the heat.
- In a high powered blender, add the ingredients from the pan.
- Pour in the broth, cashews, and nutritional yeast.
- Blend until smooth.
- Pour the blended mixture back into the pan and heat to simmer.
- When the pasta is finished cooking, drain and pour the pasta into the pan with the roasted red peppers sauce.
- Salt to taste.
- Garnish the dish with fresh basil or fresh parsley.
Recipe by Silly Little Vegan at https://www.sillylittlevegan.com/easy-roasted-red-pepper-pasta/
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