How to make vegan roasted red pepper pasta

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It’s a holy grail of sorts: a vegan pasta recipe that’s super-quick and easy to make but tastes like it comes from your favorite Italian restaurant. This tasty recipe checks all the boxes. It requires just a handful of ingredients (which are probably in your pantry right now) and can be on the table in less than 20 minutes.
The cashews provide a creamy texture once they’re pureed into the mix. The silky, creamy sauce coat long, skinny spaghetti. Fettuccini, pappardelle, and any wide, flat noodle would work well, too. All you need to accompany this dish is a simple green salad or even just a glass of rich, full-bodied red wine.
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Cooktop Cove
Vegan Roasted Red Pepper Pasta
4
10 minutes
15 minutes
25 minutes
12 ounces dried spaghetti
3 tablespoons extra-virgin olive oil, divided
1 (12-ounce) jar roasted red peppers, drained
2 garlic cloves
1 cup almond milk
1/2 cup cashews
2 tablespoons nutritional yeast
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
Preheat the oven to 400 F.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions, just until al dente. When the pasta is done, drain the pasta and reserve about 1 cup of the cooking water. Return the pasta to the pot and toss with 1 tablespoon oil.
While the pasta is cooking, combine the roasted peppers with the remaining 2 tablespoons olive oil, garlic, almond milk, cashews, nutritional yeast, and red pepper flakes in a blender. Process to a smooth purée. Season with salt and pepper to taste.
In a large skillet or saucepan, heat the purée over medium-high heat. Add the pasta and cook, tossing to coat the pasta, for a few minutes. Add a bit of the cooking water if needed for the sauce to coat the pasta. Serve hot.
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