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To make this dish, you need a few key items. Here’s what you will need: - 12 oz whole wheat pasta (spaghetti or penne) - 2 large red bell peppers - 1/2 cup raw cashews (soaked in water for 2-4 hours) - 3 cloves garlic, minced - 1 cup vegetable broth - 1 tablespoon olive oil - 1 tablespoon nutritional yeast - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh basil leaves for garnish These ingredients create a rich and creamy sauce. The roasted red peppers bring a sweet and smoky flavor. Soaking the cashews helps make the sauce smooth. You can add some fun touches to your pasta. Here are some ideas: - Chopped fresh parsley - Grated vegan cheese - Toasted pine nuts - Red pepper flakes for heat These options can boost flavor and presentation. Choose what fits your taste best. Sometimes, you might not have all the ingredients. Here are some swaps: - Use any pasta type you like, such as gluten-free pasta. - Swap cashews for sunflower seeds or silken tofu for creaminess. - If you have no nutritional yeast, try a bit of vegan parmesan. These substitutions keep your dish tasty. Feel free to get creative and use what you have on hand. The full recipe will guide you through the cooking process. Enjoy crafting this delightful dish! Start by preheating your oven to 425°F (220°C). Place two large red bell peppers on a baking sheet. Roast them for about 25-30 minutes. Make sure to turn them occasionally. The skin should blister and blacken. Once roasted, take them out of the oven. Cover them with foil for around 10 minutes. This will help steam them, making peeling easier. After they cool down, peel off the skins and remove the seeds. Set the roasted peppers aside for later. Next, grab a large pot and fill it with water. Add salt and bring it to a boil. Once boiling, add 12 oz of whole wheat pasta, like spaghetti or penne. Cook it until al dente, following the package instructions. This usually takes about 8-10 minutes. After cooking, drain the pasta but save about 1/2 cup of the pasta water. Set the drained pasta aside, ready for the sauce. In a blender, combine the roasted red peppers, 1/2 cup of soaked cashews, 3 minced garlic cloves, 1 cup of vegetable broth, 1 tablespoon of olive oil, and 1 tablespoon of nutritional yeast. Sprinkle in 1 teaspoon of smoked paprika, along with salt and pepper to taste. Blend this mix on high speed until you reach a smooth and creamy texture. If the sauce looks too thick, slowly add some of the reserved pasta water. Blend until you achieve the right creaminess. Now, pour this creamy sauce into a large skillet over medium heat. Stir frequently and let it simmer for about 5 minutes. This warms the sauce through. Next, add the drained pasta to the skillet. Toss it gently to coat every piece in the creamy sauce. Let it cook together for an extra 2-3 minutes. This helps the flavors blend beautifully. Serve your Vegan Creamy Roasted Red Pepper Pasta hot. Garnish each serving with fresh basil leaves for extra flavor and a pop of color. Enjoy this delightful dish! To make the sauce creamy, soak the cashews. Soaking them for 2-4 hours helps. Blend the soaked cashews with roasted red peppers. Add vegetable broth for a smooth texture. If the sauce is too thick, add some reserved pasta water. This helps blend it well. The key is blending until it's silky and smooth. Use a large pot for boiling the pasta. Make sure to salt the water well. This adds flavor to the pasta. Cook the pasta until it is al dente, which keeps it firm. Drain it but save some pasta water for the sauce. This water can help adjust the sauce's thickness later. One mistake is not soaking the cashews. This can lead to a gritty sauce. Another mistake is overcooking the pasta. Always check it before draining. Using too little salt in the pasta water can make the dish bland. Finally, remember to mix the pasta and sauce well. This ensures every bite is flavorful. For the full recipe, check the earlier section. {{image_4}} You can boost the protein in your Vegan Creamy Roasted Red Pepper Pasta by adding tofu or tempeh. Both of these options work great! For tofu, use firm or extra-firm. Cut it into cubes and sauté it in a pan with a bit of oil until golden. This adds a nice texture. Tempeh is another tasty choice. Just slice it thin and cook it until crispy. Both options soak up flavors well, making your dish even better. To make your pasta more exciting, add herbs and spices. Fresh basil is a must for garnish, but don’t stop there! Try adding oregano or thyme for an herbal touch. You can also sprinkle in red pepper flakes for heat. If you want a smoky flavor, add more smoked paprika. These small changes can really elevate your dish and make it pop with flavor! If you need a gluten-free meal, you have options! Swap the whole wheat pasta for gluten-free pasta, like brown rice or chickpea pasta. These types cook well and taste great. Always check the package for cooking times. This way, you can enjoy the creamy roasted red pepper pasta without any gluten worries. You’ll love these variations because they make the dish your own. For the full recipe, check out the details above! Store any leftover vegan creamy roasted red pepper pasta in an airtight container. Make sure to let the pasta cool to room temperature before sealing it. This keeps it fresh for up to three days in the fridge. You want to avoid moisture buildup, so ensure the container is dry. To reheat, you can use a skillet or microwave. If using a skillet, add a splash of water or vegetable broth to the pan. Heat over medium-low until warm, stirring gently. In the microwave, place the pasta in a bowl. Cover it with a damp paper towel and heat in 30-second intervals, stirring in between. This keeps the pasta moist and creamy. Freezing is a great way to save extra pasta. Place cooled pasta in a freezer-safe container or bag. Remove as much air as possible. You can freeze it for up to three months. To thaw, leave it in the fridge overnight or use the defrost setting on your microwave. Reheat as mentioned before for the best taste and texture. Follow the Full Recipe to enjoy this delicious dish fresh or stored for later! Yes, you can use jarred roasted red peppers. They save time and are convenient. They might have extra flavor from herbs or oils. Just rinse them to reduce excess moisture. Use about 2 cups of jarred peppers in place of fresh ones. This switch makes the recipe quick and easy. Absolutely! Vegan creamy roasted red pepper pasta is great for meal prep. You can cook it in advance and store it in the fridge. It keeps well for about 4-5 days. Just store the pasta and sauce separately to prevent sogginess. When ready to eat, heat the sauce and toss with pasta. It tastes just as good! This pasta dish pairs well with many sides. A simple green salad adds freshness. Garlic bread or crusty rolls are perfect for dipping. You can also serve it with steamed veggies for added nutrition. Try adding a sprinkle of vegan parmesan for extra flavor! For a fun twist, serve with a side of roasted vegetables. For the full recipe, check out the detailed instructions above. This blog post covers how to make Vegan Creamy Roasted Red Pepper Pasta. You learned about key ingredients, simple steps, and handy tips to ensure success. Remember, you can adjust flavors with various spices or protein options. Storing leftovers is easy, and reheating is a breeze. You now have the tools to create a delicious dish that fits your diet. Enjoy your cooking and share this tasty recipe with friends!

Vegan Creamy Roasted Red Pepper Pasta

Indulge in a delicious Vegan Creamy Roasted Red Pepper Pasta that's sure to impress! This easy recipe features whole wheat pasta tossed in a rich and creamy sauce made from roasted red peppers, cashews, and aromatic spices. Perfect for a cozy dinner, this dish is both satisfying and healthy. Click through to discover the full recipe and elevate your vegan cooking game today! Enjoy this flavorful meal with loved ones!
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Ingredients
  

12 oz whole wheat pasta (spaghetti or penne)

2 large red bell peppers

1/2 cup raw cashews (soaked in water for 2-4 hours)

3 cloves garlic, minced

1 cup vegetable broth

1 tablespoon olive oil

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Red Peppers: Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet. Roast them for approximately 25-30 minutes, turning them occasionally, until the skin becomes blistered and blackened. Once roasted, remove them from the oven and cover with foil for about 10 minutes to allow them to steam. This will make peeling easier. After cooling, peel off the skins, remove the seeds, and set the roasted peppers aside.

    Cook the Pasta: In a large pot, bring salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain the pasta and set aside, making sure to reserve about 1/2 cup of the pasta water for later use.

      Prepare the Creamy Sauce: In a blender, combine the roasted red peppers, soaked cashews, minced garlic, vegetable broth, olive oil, nutritional yeast, smoked paprika, and a pinch of salt and pepper. Blend this mixture on high speed until it reaches a smooth and creamy consistency. If the sauce appears too thick, gradually add the reserved pasta water, blending until the desired creaminess is achieved.

        Heat the Sauce: In a large skillet over medium heat, pour the creamy sauce. Stir frequently and let it simmer for about 5 minutes or until heated through.

          Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the creamy sauce. Toss gently to coat the pasta evenly in the sauce. Allow it to cook together for an additional 2-3 minutes, enabling the flavors to meld beautifully.

            Serve: Dish out the pasta while it's hot, garnishing each serving with fresh basil leaves for an added touch of flavor and color.

              - Prep Time: 15 min | Total Time: 45 min | Servings: 4