Description
This Roasted Red Pepper Pasta is a creamy, dairy-free dish that combines roasted red peppers, cashews, garlic, and fresh basil for a rich and flavorful sauce. Ready in under 30 minutes, it's a perfect weeknight dinner or meal prep option, packed with antioxidants and customizable to your taste!
Ingredients
- 8 oz pasta (spaghetti or penne)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 shallots, chopped
- 1 jar (12 oz) roasted red peppers, drained
- ¼ cup raw unsalted cashews
- 1 cup almond milk (or any non-dairy milk)
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil leaves, chopped
- Optional: Parmesan cheese or nutritional yeast for topping
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add garlic and shallots, sautéing until softened. Add roasted red peppers, cashews, almond milk, red pepper flakes, salt, and pepper. Blend until smooth in a food processor or high-powered blender.
- Combine: Pour the sauce into the skillet and heat through. Toss in the cooked pasta and add reserved pasta water to thin the sauce if necessary.
- Finish: Stir in fresh basil and top with optional Parmesan or nutritional yeast.
Notes
- Variations: Add grilled chicken, tofu, or chickpeas for extra protein, or vegetables like spinach, zucchini, or mushrooms for added nutrients.
- Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or stovetop, adding extra almond milk if needed.
- Freezing: Freeze the sauce for up to 3 months. Reheat and serve with fresh pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
