Creamy Roasted Red Pepper Pasta

🧂 Ingredients

• 1 cup raw cashews

  soaked
• 3 cloves garlic
• 2 cups of water
• Pinch of salt
• ¼ tsp black pepper
• ¼ cup nutritional yeast
• 2 tbsp vegan butter
• 2 tbsp cornflour
• ½ cup store-bought roasted red peppers

  jarred
• 16 oz of pasta

  cooked according to package

Instructions

• 1 Soak your cashews in water overnight or add boiling water to the cashews and let
  sit for an hour before use.
• 2 Add all the ingredients except the butter, cornflour, and pasta to a blender.
  Blend until smooth and creamy, scraping down as necessary.
• 3 Heat a saucepan over medium-low heat and add the butter. Let it melt then add
  the 3 tablespoons of cornflour. Stir to mix and let cook for 3-4 minutes until
  the flour is lightly toasted and a shade darker.
• 4 Slowly stream in the roasted pepper cream from the blender, whisking as you pour
  so it doesn’t clump up. 
• 5 Add the black pepper and whisk while the cream comes to a simmer. Let simmer
  until thickened, about 3-5 minutes, then remove from heat.
• 6 Cook your chosen pasta as indicated on the package.
• 7 Serve the pasta with the roasted pepper cream.
• 8 Store the roasted pepper cream separately in the fridge for up to a week.

Nutrition Info