Creamy Roasted Red Pepper Pasta
Seriously this creamy deliciousness is next level!!! I’m obsessed with how cozy this bowl is. It’s perfect any time of year and there are so many ways to add to it if you want! A few suggestions being adding spinach, broccoli or peas for some veggies and chicken sausage for some protein. It’s a sauce that quickly became one of my sauces on rotation around here. I love using my food processor to make all of these sauces at home! One of my go-to kitchen items!
I had shared this recipe a year or so ago in my meal plan e-book! I had kind of forgotten about the recipes that I shared over in that e-book and I think it’s time to bring some of them back! Including this one 🙂 If you’d like the e-book just send me an email and I will send it to you!
Anyway, cozy up and make this pasta! You’ll love it!
What you need to make Red Pepper Sauce:
- Red bell pepper
- Raw cashews
- Garlic cloves
- Unsweetened coconut milk (full fat)
- 1 box pasta of choice (I used a gluten free one here)
- salt & pepper
- Arrowroot starch
Creamy Roasted Red Pepper Pasta
A creamy plant-based sauce!
Ingredients
- 1 red bell pepper
- 1/2 cup + 2 tbsp raw cashews (soaked for 4+ hrs)
- 3 garlic cloves
- 1 cup unsweetened coconut milk (full fat)
- 1 box pasta of choice (I used a gluten free one here)
- salt & pepper to taste
- 1 tbsp & 1/4 tsp arrowroot + 2 tbsp water
- optional: add in chicken sausage
Instructions
- Cut the red pepper in half and roast at 425 degrees for 15-17 minutes (or until sides start to brown)
- In the food processor, combine cashews, red pepper, garlic clove, coconut milk & salt/pepper to taste
- Cook pasta according to package
- In small bowl, mix arrowroot with water. set aside.
In large pan, add red pepper sauce & arrowroot and stir continuously on low - Add in pasta. Sauce will begin to thicken.
- Remove from heat & add in spinach and red pepper flakes
