Creamy red pepper and cashew pasta
This comforting pasta features a rich, velvety sauce made from blended cashews, roasted red peppers, and soy cream, tossed with sautéed mushrooms and tomatoes. Savoury, smoky, and naturally creamy, it makes a wholesome and hearty plant-based meal. Serve immediately with a crack of black pepper on top.
Ingredients
- Olive Oil30 ml
- Italian seasoning2 ჩაის-კოვზი
- garlic clove2 კბილი
- hot water100 ml
- soy cream150 ml
- Nutritional yeast3 სუფრის-კოვზი
Instructions
6 steps- 1
Preheat the oven to 180C/160C Fan/Gas 4.
- 2
Put the mushrooms and baby plum tomatoes on a baking tray. Drizzle over the olive oil, and season with 1 teaspoon mixed Italian herbs, salt and freshly ground black pepper. Roast for 20 minutes.
- 3
To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream, nutritional yeast and a sprinkle of salt in a blender. Blend until smooth - it’s important to use a blender rather than a food processor for a smoother, creamier sauce.
- 4
Meanwhile, cook the spaghetti in a large pan of boiling salted water, following the instructions on the packet.
- 5
Warm the sauce up by putting it in a large non-stick pan over a low heat for a minute or two.
- 6
Once the spaghetti is cooked, drain, reserving a little of the cooking liquid, and combine the pasta with the sauce and a little of the pasta cooking water to loosen. Stir through the roasted tomatoes and mushrooms. Serve topped with some fresh parsley and good drizzle of olive oil.
Nutrition
1 serving ≈ 370 g
Nutrition values are estimates. - means data is unavailable.
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