Bored Of The Same Tomatoes And Cheese Pasta All The Time Try

bored of the same tomatoes and cheese pasta all the time try display image  47f47c5f
bored of the same tomatoes and cheese pasta all the time try display image 47f47c5f

Bored of the same tomatoes and cheese pasta all the time? Try this “Creamy Red Pepper Pasta” sauce with subtly smokey flavour!?
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Ingredients:
2 red peppers, 2 garlic cloves, 1 red onion cut into quarters, 50 g cashews soaked overnight or in hot water for 10 minutes, 200ml vegan milk (I used coconut milk), 2 tbsp nutritional yeast, 1 tbsp oregano, 1 tbsp olive oil, handfuls spinach (optional), 300g gluten-free pasta, salt & pepper.
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Instructions:
Pre-heat your oven to 230C.
Add the red peppers to a baking dish and bake for 15 minutes. Now turn the peppers and add the 2 garlic cloves and quartered red onion and bake for a further 15 minutes.
Soak your 50g of cashews in hot water.
Once the peppers are done, remove from the oven and allow sit for a few minutes to cool down. Meanwhile, cook your pasta in boiling water. Carefully peel off the skin of the peppers and discard the stem and seeds. Place in the blender jug along with the garlic and red onion, add to the blender the drained cashews, add coconut milk, 2 tbsp nutritional yeast, 1 tbsp oregano, 1 tbsp olive oil, pinch of salt and pepper(according to your taste) and blend until smooth.
Drain your pasta and use the pasta pot to heat the sauce on its own for 2 minutes until it’s start bubbling. You can also add spinach. Now add the drained pasta into the sauce and stir until well combined and its ready!?
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