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- 2 red bell peppers
- 1 small red onion
- 4 5 small cloves of garlic
- 1 cup 240 ml unsweetened plant-based milk
- 2 heaped tbsp cashew butter (40 g)
- 4 tbsp nutritional yeast
- ½ -2/3 tsp sea salt or to taste
- 1 tsp paprika
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- ½ tbsp cornstarch to thicken
- Black pepper to taste
- Red pepper flakes to taste
- 7 oz 200 g of your favorite pasta regular or gluten (free)
- Fresh herbs to garnish
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
Slice the peppers into strips, quarter the onion, and peel the garlic cloves. Transfer the veggies onto the baking sheet (check the photos in the blog post above).
You can drizzle some oil on top or roast the veggies without oil in the oven for about 15-20 minutes.
At the same time cook your favorite pasta as per the instructions on the package.
Meanwhile, measure the other ingredients.
Add the roasted veggies with all other sauce ingredients to a blender (or food processor) and blend for a few minutes until super smooth and creamy.
Pour the sauce into a skillet or pot and heat it up over medium heat. Let simmer for about a minute, add the pasta and stir with a spoon.
Taste and adjust seasoning. Add more salt/black pepper/red pepper flakes to taste if needed.
Garnish with fresh herbs and enjoy!