Vegan Roasted Bell Pepper and Veggie Pasta
This creamy vegan pasta is made from simple ingredients and has a blender red pepper pasta sauce. It's packed with roasted vegetables, fresh basil, and soaked cashews for creaminess. You'll make this Vegan Roasted Bell Pepper and Veggie Pasta part of your weekly menu routine because it's that tasty.
Servings: 4
Equipment
- 1 high speed blender to blend sauce
- 1 sheet pan, lined to roast veggies
- 1 pot to cook pasta
Ingredients
- 1 (8oz) bag of your favorite pasta shells or rigatoni, suggested
- 1 large red onion, peeled and thinly sliced
- 1 large zucchini, cut into small slices and then quartered
- 1½ cups broccoli florets, stems removed and chopped into bite-sized pieces
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons fresh minced basil
For the roasted bell pepper blender sauce
- 1 jar (12oz) of roasted bell peppers, drained
- 1 cup raw, unsalted cashews, soaked in water for at least 4 hours. *See notes below if you need to speed up this process
- juice from ½ a lemon
- ¼ cup vegetable stock water can work but broth is recommended
- 2 tablespoons nutritional yeast flakes
- 3 garlic cloves, roughly chopped
- 1 pinch of red pepper flakes
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Place the chopped vegetables onto the lined baking sheet. Drizzle with avocado oil, and sprinkle with salt and pepper. Using your hands, toss until all of the vegetables are evenly coated. Spread the vegetables into a single, even layer. Cook for 15-20 minutes or until the edges are browned.
- Cook the pasta according to the package directions. Drain the water and set the pasta aside, keeping the pasta warm in the pot.
- Make the sauce. Place all of the ingredients into a high speed blender and blend until smooth and creamy. *Make sure your cashews have been soaked.
- Add the roasted vegetables and blended sauce to the pot of pasta. Mix to incorporate. Sprinkle with fresh basil. Serve immediately.
Notes
Place leftovers in an air tight container and in the fridge for up to two days.
To reheat, place a single serving in a small glass bowl, cover with a paper napkin or plastic wrap and heat for 1-2 minutes or until heated all of the way through.
Feel free to add in any combination of veggies that you have on hand. The more veggies the better, right?
To soak the cashews:
-Place the raw cashews in a glass bowl. Fill the bowl with filtered water until the cashews are completely covered. Place the bowl into the fridge for at least 4 hours or overnight.
-To speed this up, heat water until boiling. Remove from the heat. Soak the cashews in the hot water for 20-30 minutes. Drain and then they are all set.