Are you ready to indulge in a dish that’s not only packed with flavor but also incredibly simple to make? Dive into the world of "Pasta with Vegan Creamy Pepper Pesto Sauce" – a delightful culinary experience that will leave your taste buds dancing! This creamy, rich sauce made from roasted red peppers and cashews is the perfect way to elevate your pasta game while keeping it entirely plant-based. Whether you're a seasoned vegan or just looking to explore new flavors, this recipe promises to be a hit at your dinner table. Get ready to impress your friends and family with a dish that’s not only delicious but also quick to prepare in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 250g pasta
- 1 red bell pepper
- 1/4 cup nutritional yeast
- 1/2 cup cashews
- 2 cloves garlic
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Soak the raw cashews in hot water for 15 minutes to soften them and make blending easier.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, roast the red bell pepper over an open flame or under the broiler until the skin is charred and blistered, turning occasionally to ensure even roasting.
- Place the roasted pepper in a sealed container or plastic bag for 5 minutes to steam, which will help remove the skin more easily.
- Peel the charred skin off the roasted pepper, remove seeds, and roughly chop the pepper.
- In a high-speed blender, combine the roasted pepper, soaked and drained cashews, nutritional yeast, garlic cloves, olive oil, salt, and pepper.
- Blend the mixture until smooth and creamy, adding a little water if needed to achieve desired sauce consistency.
- Drain the cooked pasta, reserving 1/4 cup of pasta water in case you need to thin the sauce.
- Return the pasta to the pot and pour the creamy pepper pesto sauce over it, stirring to coat evenly.
- If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with extra nutritional yeast or fresh herbs if desired.
Tips
- Soaking Cashews: Make sure to soak the cashews for at least 15 minutes in hot water. This step is crucial for achieving a creamy texture in your sauce.
- Roasting the Pepper: For the best flavor, roast the red bell pepper until it's charred and blistered. This brings out a smoky sweetness that enhances the sauce.
- Blending Technique: Use a high-speed blender for a smoother sauce. If your blender struggles, add a little water gradually to help it blend more easily.
- Pasta Cooking Time: Keep an eye on your pasta while it cooks. Aim for al dente, as it will continue to cook slightly when mixed with the sauce.
- Adjusting Consistency: If the sauce is too thick, don’t hesitate to add some of the reserved pasta water to achieve your desired creaminess.
- Garnishing: Elevate your dish with a sprinkle of nutritional yeast or fresh herbs like basil or parsley for a burst of color and flavor.
- Meal Prep: This recipe is perfect for meal prep! Make a larger batch of the sauce and store it in the fridge for up to a week or freeze it for future meals.Enjoy your cooking adventure, and savor every bite of this vegan delight!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 15g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 0mg
