Vegan Roasted Red Pepper Pasta

For this second week of Pride month, I am featuring the color red with my Roasted Red Pepper Pasta. This dish is so simple. If you have a high speed blender, you can throw all of the ingredients in and blend until smooth. I chose to serve my pasta with Banza chickpea noodles because they have extra protein, but why noodle will work. 

Roasted Red Pepper Pasta

Yield: 6 servings

Prep time: 30 minutes

Total time: 35 minutes

Ingredients

Cashews | 1/2 cup

Roasted Red Peppers | 2 12 oz jars or 1 batch

Tomato Paste | 1 6 oz jar

Vegetable Broth | 1/2 cup

Italian Seasoning | 1 tsp

Black Pepper | 1 tsp

Garlic Powder | 1 tsp

Directions

1. Add cashews and 2-3 cups water to a pot and bring to a medium boil for 20-30 minutes. The longer they are soaked, the smoother the sauce is. If you have a high speed blender, you can skip this step.

2. Cook pasta noodles according to directions. I prefer the Banza brand or a similar chickpea pasta for added protein.

3. Once cashews are done, drain and rinse and add cashews and the remaining ingredients to a blender and blend for 1-2 minutes until creamy smooth. 

4. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 400 | Fat: 8.5 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 289 mg | Total Carbs: 62 g | Dietary Fiber: 12 g | Sugars: 8.5 g | Protein: 19 g