Description
A creamy and nutritious red pepper cashew pasta made with whole grain pasta, roasted red bell peppers, and a rich cashew-based sauce. This delicious recipe is perfect for a wholesome vegetarian meal, blending roasted flavors with a smooth, dairy-free sauce rich in flavor and nutrients.
Ingredients
Scale
For the Pasta
- 250 grams (about 8.8 oz) whole grain pasta
- Salt, to taste
- Water, as needed for cooking pasta
For the Cashew Sauce
- 100 grams (about 3.5 oz) raw cashew nuts, soaked for at least 2 hours
- 2 medium red bell peppers
- 3 cloves garlic
- 2 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- Salt, to taste
- Water, as needed for blending
Instructions
- Soak Cashews: Soak the raw cashew nuts in enough water to cover them for at least 2 hours to soften, which will help achieve a smooth texture in the sauce.
- Roast Red Peppers: Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast them for 20-25 minutes until the skin is charred and peppers are tender. This roasting intensifies the sweetness and adds depth of flavor.
- Prepare Cashew Sauce: Once the peppers have cooled slightly, peel off the charred skins and remove the seeds. In a blender, combine the roasted red peppers, soaked cashews, garlic cloves, olive oil, nutritional yeast, lemon juice, salt, and a little water. Blend until completely smooth and creamy, adjusting water quantity to reach desired sauce consistency.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta, reserving some pasta cooking water.
- Combine and Serve: Toss the cooked pasta with the cashew sauce in a large bowl or skillet over low heat. If the sauce is too thick, gradually add reserved pasta water to loosen it until it coats the pasta evenly. Serve warm.
Notes
- Soaking the cashews overnight in cold water can save time and yield an even creamier sauce.
- For a smoky flavor, you can char the red peppers over a gas flame instead of roasting in the oven.
- Use nutritional yeast for a cheesy flavor without dairy; it also adds extra nutrients.
- Adjust the thickness of the sauce by adding more or less pasta water as needed.
- This pasta is best served fresh but can be refrigerated for up to 2 days; stir well before reheating.
