Vegan Red Bell Pepper Pasta
This vegan red bell pepper pasta is super easy to make and it's SO comforting! The sauce is packed with flavor and it's incredibly creamy. I love serving it with fettuccine and sprinkle it with fresh parsley and red pepper flakes
Servings 2 people
For the creamy red bell pepper sauce:
- 2 red bell peppers
- 1 red onion
- 2 cloves of garlic
- 1/2 cup cashews
- 1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- black pepper, to taste
- red pepper flakes, to taste
- 1/2 teaspoon smoked paprika powder
- 9 oz fettuccine
- chopped fresh parsley, to serve
Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
In the meantime, cook the fettuccine according to the instructions on the package. Set aside.
Get the bell pepper, the onion, and the garlic out of the oven and place them in a high speed blender together with the remaining ingredients and process until smooth.
Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked fettuccine and serve immediately. Sprinkle with fresh chopped parsley and more red pepper flakes if you like. Enjoy!
Calories: 463kcal | Carbohydrates: 58g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 761mg | Potassium: 742mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3755IU | Vitamin C: 157mg | Calcium: 204mg | Iron: 4mg