Description
This Creamy Vegan Roasted Pepper Pasta is a vibrant and flavorful dish featuring roasted mini sweet peppers blended into a luscious, dairy-free sauce made with cashews and nutritional yeast. Paired with sautéed broccoli and yellow peppers, this pasta is a perfect plant-based meal that's creamy, savory, and packed with wholesome ingredients.
Ingredients
Roasted Vegetables
- 8 ounces Aurora Bites Mini Sweet Peppers (red and orange)
- 3 cloves garlic
- 1/2 yellow onion (sliced)
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon sea salt (plus more to taste)
Creamy Sauce
- 1 cup raw cashews (soaked in boiling water for about 20 minutes)
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 cup - 1/2 cup reserved pasta cooking water (approximately 5 tablespoons used)
- 1 tablespoon olive oil
- Fresh basil (quantity not specified, estimated 1/4 cup loosely packed)
Vegetables & Pasta
- 8 ounces pasta
- 1 tablespoon olive oil
- 4 ounces broccoli florets
- 4 ounces sliced Aurora Bites Mini Sweet Peppers (yellow)
- Salt & black pepper to taste
- Vegan parmesan (optional)
- Crushed red pepper flakes (optional)
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the red and orange mini sweet peppers, sliced yellow onion, and garlic cloves with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon sea salt. Spread everything evenly on a baking sheet and roast until the onion is soft and translucent, about 20-25 minutes. Stir once halfway through roasting for even cooking.
- Cook the pasta: While the veggies are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving about 1/2 cup of the cooking water, then set both aside.
- Sauté broccoli and yellow peppers: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the broccoli florets and sliced yellow peppers, cooking them until fork-tender, around 5-7 minutes. Add a splash or two of water if needed to help them steam and cook through. Season with salt and black pepper to taste, then remove from heat.
- Prepare roasted pepper sauce: Once the roasted vegetables have cooled slightly, peel the roasted peppers and remove their seeds. Add the peeled peppers, roasted onion, garlic, soaked and drained cashews, 1 tablespoon olive oil, fresh basil, nutritional yeast, and 1/2 teaspoon sea salt into a high-speed blender.
- Blend into creamy sauce: Blend the ingredients until smooth and velvety, about 1-2 minutes. Gradually add the reserved pasta cooking water one tablespoon at a time to reach your desired sauce consistency, approximately 5 tablespoons. Scrape down the sides as needed to ensure smooth blending.
- Combine and serve: Toss the cooked pasta with the creamy roasted pepper sauce and the sautéed broccoli and yellow peppers. Adjust seasoning with salt, pepper, vegan parmesan, and crushed red pepper flakes if desired. Serve warm and enjoy your delicious, creamy vegan roasted pepper pasta.
Notes
- Soaking cashews in boiling water softens them for a creamy texture in the sauce.
- Remove pepper skins after roasting to enhance smoothness and flavor of the sauce.
- Reserve pasta water to thin out the sauce for the perfect consistency.
- Optional toppings like vegan parmesan and crushed red pepper flakes add extra flavor and heat.
- Use high-speed blender for best sauce texture.
- Adjust salt and seasoning according to taste preference.
