4 Roasted Red Peppersjarred or canned, oil or liquid removed
1CanCoconut Milkfull fat, 13 oz
2TblsNutritional Yeast
1/2CupCashewspre-soaked, then drained for best results
1tspGarlic Powder
1/2tspPaprika
1/2tspSea salt
1/2tspRed Chili Flakeoptional
1/2tspCracked Black Pepper
18 ozPackage of Pasta See my notes for my favorite brand!
Other Optional Add-In's
Sautéed Mushrooms
Frozen Peas
Sautéed Zucchini
Roasted or Steamed Broccoli
Steamed or Sautéed Kale
Optional Garnishes
Fresh Parsley
Fresh Spinach
Micro Greens
Instructions
Cook your pasta based on the package instructions. Drain and set aside.
In your blender or food processor, add your red peppers, coconut milk, cashews, nutritional yeast, garlic powder, red chili flakes, sea salt and black pepper. Puree until smooth!
Pour your sauce into your used pasta pot and place on medium-low until sauce warms up.
Add anything else your heart desires like frozen peas, sautéed mushrooms or roasted broccoli. Then add your drained pasta in and stir until well combined.
Serve with some fresh spinach, parsley or micro greens.
Notes
For best results, soak your cashews overnight or for a minimum of an hour. Then drain the liquid after you soak them. My favorite pasta is made by Banza, and is made from chickpeas, so it has lots of healthy protein and is gluten-free. You can also bake this pasta if you want it more like a casserole! Just place your pasta, sauce and other add-in's in a large casserole dish and bake for 12 mins in 350 degree oven.