Creamy Roasted Red Pepper (Capsicum) Pasta Sauce
This creamy capsicum pasta is quick, packed with vitamin C and delicious! Tangy, silky, earthy and vegan friendly.
Servings 4 people
- Blender high power
- Aluminium foil
- 2 red pepper (capsicum)
- 1 brown onion quartered
- 4 cloves garlic
- 1 tbsp olive oil
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 3/4 cup plant-based milk unsweetened (I use soy)
- 1.5 tbsp miso paste
- 1/4 bunch fresh basil
- 2 tbsp tomato paste
- 500 g rigatoni cooked to packet instructions
- fresh basil leaves
- dried chilli flakes optional
- Preheat oven to 180C/350F. Place chopped onion, peppers and garlic cloves (unpeeled) on a lined baking tray. Coat with the olive oil and a generous pinch of salt and pepper. Roast for 30 minutes. The capsicum should be lightly charred on the ends.
- While the vegetables are roasting, boil cashews for 10 mins, then rinse under cold water and drain. *Note – if your blender is not high-powered, I'd recommend soaking the cashews overnight or boiling them for 25 minutes to make them extra soft and to get the sauce as silky smooth as possible.
- Once the veggies are done roasting, wrap the capsicums in two separate sheets of aluminium foil and leave them to sweat for 10 minutes. Peel the skins off the capsicum, remove the stem and seeds and slice into large chunks. Remove the garlic skins. Be careful not to burn yourself!
- Combine all sauce ingredients in a blender. Blitz until smooth, taste and season with salt and pepper if desired. Add an extra splash of milk if you prefer a thinner consistency.
- Pour the sauce over cooked pasta, stirring to combine. Garnish with extra basil leaves and chilli flakes if desired.
Calories: 695kcal | Carbohydrates: 111g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 337mg | Potassium: 776mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2192IU | Vitamin C: 84mg | Calcium: 118mg | Iron: 4mg