Creamy Red Pepper Pasta (Vegan)
This Creamy Red Pepper Pasta might be my favourite pasta dish I've made to date. It can be made in under 20 minutes and the result is a rich, creamy, glossy pasta sauce that looks beautiful and tastes incredible. It's great for adults and children alike; a sure crowd pleaser.
Ingredients
- 1 tbsp oil
- 1 small onion diced
- 4 cloves garlic minced
- 7 tbsp butterbeans (+ 2 tbsp of the bean 'juice') I love the Perello Butterbeans - linked above
- 1/4 cup cashews soaked in boiled water for 10 minutes
- 200 g roasted red peppers I use jarred
- 1 handful fresh basil
- 1/2 tsp chilli flakes optional
- 1 tsp red wine vinegar
- 1/2 tsp sugar (optional - helps to balance the flavours)
- 1 tsp nutritional yeast or vegan parmesan optional
- Salt and pepper, to taste
- 300 g pasta of choice (reserve the cooking water)
- 1.5 cups pasta water reserved from cooking the pasta
For topping
- Cashew parmesan/vegan parmesan
- Fresh basil
- Extra virgin olive oil
Instructions
- Add the oil to a pan and heat over a medium heat. Saute the onion and garlic for a few minutes until translucent. Set aside.
- Put your pasta onto boil according to packet instructions - cook until al dente. Reserve 1.5 cups of the pasta water.
- To a blender add the sauteed onion and garlic along with the rest of the ingredients (including the pasta water) and blend until smooth
- Pour into a pan along with the cooked pasta and heat over a low heat for 4-5 minutes, stirring often. Serve with lots of fresh basil and vegan parmesan