Roasted Red Pepper Pasta

Course Main Course, Side Dish

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 pound pasta I used penne
2 red peppers
1/2 red onion
1 shallot
juice of 1/2 lemon
3/4 cup soaked cashews
1 tsp minced garlic
3 tbsp nutritional yeast
1/2 tbsp dry basil
1 tsp salt
1 tsp pepper
2 tbsp olive oil
1/2 cup almond milk

Instructions

Preheat oven to 450 degrees
Begin cooking your pasta according to its packaging
On a pan lined with parchment paper, roast your veggies at 450 degrees for 20-25 minutes or until they are visibly charred.
While your pasta is cooking and veggies are roasting, you can begin placing your seasonings, olive oil, garlic, soaked cashews, and almond milk in the blender (don't mix just yet)
Once the veggies are done roasting, remove the outer layer of skin, seeds, and stems from the peppers and add them to the blender along with the rest of the ingredients. Blend until mostly smooth (the sauce will remain a little bumpy)
Place your pasta and red pepper sauce in a pan and mix over low-medium heat to warm through for about 10 minutes. Stir frequently.
Enjoy!

Notes

Please note that the roasted broccoli in the photo is completely optional. If you would like to add some as well, you may roast them along with the red peppers and onions.