"roasted red pepper & sage cashew pasta/ this dish is also known as “paw paw” according to chunk. so glad i made this the other day - it’s been so easy and quick to reheat + the perfect amount of leftovers since we leave tomorrow!"
Roasted Red Pepper Cashew Pasta
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From sammyyeason
This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
Jump to Section
- Recipe Card
If you want to use homemade roasted red peppers, coat to red peppers generously with olive oil or avocado oil and roast in 350˚F oven for about 25 minutes or until very soft and caramelized.
Prep time 10mins
Cook time 8mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound pasta, of choice
- 1 cup cashews
- 2 tablespoons nutritional yeast
- Salt, to taste
- Black pepper, to taste
- 1 fresh leaves sage
- 2 homemade or jarred roasted red peppers
- Microgreens, optional, for serving
Method
Step 1
Bring a large pot of salt water to a boil and cook pasta to al dente, reserving some of the cooking water.
Step 2
Meanwhile, blend the cashews, 1 cup water, nutritional yeast, sage, peppers and salt and pepper in high powered blender until smooth.
Step 3
Add red pepper sauce to the cooked pasta, thinning with the reserved past water, if needed. Top with microgreens, if using, and enjoy!