Roasted Red Pepper Pasta

Step 1

You can watch the video in the post for visual instructions.First, preheat the oven to 375° F/190° C, line a large baking dish with parchment paper, and prepare the veggies by slicing the peppers into strips, quartering the onion, and peeling the garlic cloves.

Step 2

Transfer the veggies to the baking sheet, optionally drizzle or brush lightly with olive oil, then roast them in the oven for 15-20 minutes (until tender and lightly browned).If you want extra smoky flavor, broil the veggies for a few minutes at the end.

Step 3

Meanwhile, cook the pasta al dente (this means cooking it for 1-2 minutes less than the package directions state), then drain the liquid.

Step 4

Add the roasted vegetables and remaining sauce ingredients (dairy-free milk, cashew butter, seasonings, nutritional yeast, and cornstarch) to a blender and process until smooth and creamy.A food processor will also work, but won’t blend it as velvety smooth.

Step 5

Transfer the sauce to a large skillet/saucepan over medium heat, and simmer for about a minute, stirring constantly, until thickened (cornstarch requires heat activation).

Step 6

Finally, taste and adjust the seasoning if required, stir the pasta into the sauce, then serve into bowls and optionally garnish with fresh herbs (like fresh basil or parsley). Enjoy!