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- 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
Bring a large pot of salt water to a boil and cook pasta to al dente, reserving some of the cooking water.
Meanwhile, blend the cashews, 1 cup water, nutritional yeast, sage, peppers and salt and pepper in high powered blender until smooth.
Add red pepper sauce to the cooked pasta, thinning with the reserved past water, if needed. Top with microgreens, if using, and enjoy!
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.