Creamy Red Pepper Tomato Basil Pasta Recipe (Vegan)
Creamy Red Pepper Tomato Basil Pasta Recipe (Vegan, Dairy-Free)
Ready in 50 mins.
500 grams organic dry rotini pasta
10 local Roma tomatoes, chopped
2 local red bell peppers, chopped
1 tsp garlic, minced
1 tsp salt
1 tbsp organic extra virgin olive oil
1/3 cup local fresh basil, chopped
1 cup raw organic cashews
1 cup hot boiling water
Required: Blender or food processor
Preheat oven to 450 degrees. Spread chopped tomatoes and red bell peppers on a lined or greased baking sheet, season with 1 tsp of salt and 2 tbsp olive oil. Massage salt and oil into vegetables with hands. Roast for 30 mins.
Meanwhile, soak raw cashews in hot boiling water in blender for 5 minutes. Blend until smooth. Set aside.
Boil pasta according to package instructions. Strain and set aside. Reserve the pot for later.
Once tomatoes and peppers are roasted, add to the blender with the cashew cream along with 1 tsp of minced garlic. Blend until smooth.
Add pasta back into pot along with sauce, reheat for 1-3 minutes on medium heat. Stir in fresh basil and serve.