Time 20m Number Of Ingredients 12 Steps:
Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside. While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything. Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time. Return the pasta to the pot you cooked it in or to the saute pan - whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes. Taste and add more salt and pepper if desired. Sprinkle basil over the top and serve!
Yield 4 Servings Number Of Ingredients 15 Steps:
Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid. Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes. Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat. Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
More about “creamy vegan roasted red pepper pasta recipes”
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F (200°C). Place red bell peppers cut-side down on a parchment paper-lined baking sheet. Bake for 20-30 minutes, or until the skin blackens. Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins. To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired. Serve either chilled or heated up. Enjoy!
