Creamy vegan pasta sauce made from roasted red bell peppers. A great alternative to tomato-based sauces. Easy and simple recipe perfect for any kind of pasta.
- 4 red bell peppers
- 2 tablespoons olive oil
- 5 cloves garlic peeled
- 1 large shallot chopped
- 1/4 cup cashews
- basil leaves handful
- 1 pound pasta
- 1/2 cup vegetable broth
- 2 tablespoons lemon juice
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Preheat oven to 425°F (220°C). Slice red bell peppers in half lengthwise and remove stems, seeds, and membranes. Place cut side down on a baking sheet and brush with olive oil. Bake in preheated oven for 25 minutes. Add whole garlic cloves, chopped shallot, and cashews to the baking sheet. Bake for an additional 10 minutes.
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Once the red bell peppers are finished roasting, remove the baking sheet from the oven and transfer the peppers into a heat-safe bowl. Cover the bowl with a clean towel and set aside until the peppers are cool enough to handle. Once cool, peel off the skins and discard them.
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In a blender, add roasted red bell peppers, garlic cloves, shallot, cashews, basil leaves, vegetable broth, and lemon juice. Blend until well combined and creamy.
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Meanwhile, bring a large pot of salted water to a boil. Add preferred pasta and cook based on package instructions. Drain and set aside.
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Heat blended red pepper sauce in a saucepan over medium heat. Combine with cooked pasta. Serve warm. Top with vegan parmesan and red pepper flakes. To store, cool and refrigerate for up to a week.