Vegan Roasted Red Pepper Pasta with Nutritional Yeast
Total Time: 01h 10m
Hands-on Time: 00h 20m
Makes: 4 servings
This vegan pasta with roasted red pepper sauce just might become your new favorite pasta dish! We make this creamy pasta using cashews and our Premium Nutritional Yeast to create a decadently rich sauce with cheese-like depth, with an expert line-up of our responsibly sourced spices like garlic, turmeric and smoked paprika contributing unparalleled flavor.
NOTE: This recipe has been revised and updated from its original version for even better flavor.
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Ingredients
- 1 cup raw cashews, unsalted
- 2 red bell peppers, quartered and de-seeded
- 1/2 yellow onion, quartered
- 1/4 cup + 2 tablespoons olive oil, divided
- Frontier Co-op® Sea Salt
- 12 ounces rotini pasta
- 2 tablespoons Frontier Co-op® Premium Nutritional Yeast Flakes
- 1 tablespoon lemon juice
- 1 teaspoon Frontier Co-op® Organic Garlic Powder
- 1/2 teaspoon Frontier Co-op® Organic Ground Turmeric
- 1/2 teaspoon Frontier Co-op® Smoked Paprika
- 1/4 teaspoon Frontier Co-op® Organic Ground Black Pepper
- For topping: Frontier Co-op® Crushed Red Chili Peppers, fresh parsley
Directions
- Preheat oven to 400 degrees.
- Soak cashews in room temperature water for 1 hour, then drain and rinse.
- Meanwhile, toss bell pepper and onion wedges in 2 tablespoons olive oil and a pinch of sea salt; transfer to a sheet pan.
- Roast vegetables for about 20 minutes, until peppers are tender. Remove from oven, immediately transfer to a bowl, cover with aluminum foil or reusable wrap, and let steam for 10 minutes.
- Cook pasta in salted water according to package directions. Reserve one cup pasta water before draining.
- Into a high speed blender, add roasted peppers and onion, soaked cashews, 1/2 teaspoon sea salt, nutritional yeast, lemon juice, 1/2 cup pasta water, garlic powder, turmeric, smoked paprika, and black pepper. Blend until cashews break down into a smooth paste. Slowly stream in 1/4 cup olive oil and continue blending until smooth and creamy.
- Pour red pepper sauce over cooked pasta and toss well to coat. Add more reserved pasta water if needed to thin out.
- Top with red pepper flakes and fresh parsley. Enjoy!
