Creamy Red Pepper Pasta
Creamy Red Pepper Pasta
Roasted red peppers make a delicious and easy pasta sauce and mixing it with cream just makes it that much better! This dish is made with simple ingredients that have so much flavor. You can roast your own peppers first then peel the skins or keep it extra easy like I did and use roasted red peppers from a jar. The capers and kalamata olives add nice little salty bites that go so well with the earthiness of the peppers. Serve with toasted pine nuts and vegan parmesan.
Serves 2
Ingredients
8 oz ( 227 g) Linguine
1/2 med Onion chopped (125 g)
4 Garlic Cloves minced
12 oz (220 g) Roasted Red Peppers
1 tsp (5 g) Thyme
Pinch of Red Chili FLakes (optional)
2 Tbsp (30 ml) Neutral Oil
1/3 cup Water (more if needed)
2 Tbsp (30 g) Capers
1/3 cup (70 g) Kalamata Olives halved
Salt & Pepper to taste
Fresh Basil leaves
Cashew Cream
1/2 cup Raw Cashews
1/3 cup Water (more if needed)
1 Tbsp Miso Paste
Salt & Pepper to taste
Serve with grated Parmesan and toasted Pine Nuts
Directions
1. Soak the cashews in enough hot water to cover them for 30 minutes. Drain, rinse and add them to a blender. Add in the miso paste, salt, pepper & water. Blend until completely smooth and creamy. Add more water (a tbsp at a time) as needed. Set aside.
2. Heat the oil in a large skillet on medium low heat. Add in the onion and sauté for about 3 minutes. Add in the red chili flakes, garlic and thyme and continue cooking until the onions are translucent and the garlic is fragrant (about 3-5 minutes). Stir occasionally to prevent the garlic from burning. Remove from the heat and allow to cool.
3. Add the cooked onion mixture to a blender along with the drained red peppers and water. Blend until smooth.
4. Cook the pasta according to package directions and set aside.
5. Pour the blended red pepper mixture into the skillet used to cook the onions and heat until it begins to slowly bubble. Add in the cashew cream and mix well. Allow the sauce to heat through.
6. Add in the cooked pasta and toss until well coated. Mix in the capers, olives and basil.
Serve with vegan parmesan, toasted pine nuts and enjoy!
