Roasted Pepper Pasta

• servings: RECIPE (4 portions

Ingredients

This might be the best pasta sauce you'll ever make... Super creamy, bursting with flavor, it’s nutritious and just so easy to make! 🤌🏼 You've got to try this recipe:

400g (whole wheat) pasta of choice

4 red peppers

1 onion

1 small garlic bulb (or 4 cloves)

80g cashews

1 cup (240 ml) plant milk

35g sun-dried tomatoes

juice of half a lemon

3 tbsp nutritional yeast

1 tsp chili flakes

salt & pepper

fresh basil

toasted cashews

❶ Soak cashews and sundried tomatoes in hot water.

❷ Cut peppers, remove the seeds then place them on a baking tray together with the onion and garlic. Drizzle with a little bit of olive oil and roast for 20-30 minutes until everything starts to brown.

❸ Remove the peel of the garlic, then add the roasted veggies to a blender together with the rest of the ingredients. Blend until completely smooth.

Directions

Cook the pasta. Heat sauce in a pan and add the pasta together with some pasta water. Add fresh basil and freshly cracked black pepper, stir to combine.

Serve with toasted cashews, vegan parmesan or however you prefer.

Try it yourself and tag me @herbifoods ✨ I love seeing your remakes!

NUTRITION (per portion)

579 kcal

26 g protein

82 g carbohydrates

14 g fats

16 g fiber

Follow @herbifoods for easy to follow vegan recipes!

Much love to all of you, Paul 👋💚