Vegan Creamy Capsicum Pasta
This Vegan Creamy Capsicum Pasta is a delightful and flavourful dish that combines the sweetness of red capsicums with a creamy, cashew-based sauce. Perfect for a comforting meal, this pasta is both satisfying and nutritious. Serve it with fresh basil for a burst of freshness and enjoy a delicious plant-based dinner.
Ingredients
- 2 red capsicums roughly chopped
- 1 brown onion roughly sliced
- 5 garlic cloves roughly diced
- 2 tablespoon tomato paste
- 1 teaspoon chilli flakes
- ½ cup cashews raw, soaked for 4 + hours in cold water or boiled for 15 minutes, drained
- ½ cup nutritional yeast
- 1 cup soy milk
- 2 tsp sea salt flakes
- 1 tbsp olive oil
- 300 g dry pasta the shape I used is called radiatori
- fresh basil leaves to serve
Instructions
- Bring a large pan to high heat with the olive oil add add the onion and capsicum with 1 teaspoon of the sea salt flakes. Sauté for 5 - 7 minutes or until capsicum and onion is well browned.
- Add the tomato paste, chilli flakes and garlic and sauté for a further 2 minutes then turn off the heat. Allow this to cool for 5 minutes so it's not super hot when you add it to your blender.
- Add the capsicum mixture to a high speed blender along with the nutritional yeast, soaked cashews, another teaspoon of sea salt and the soy milk. Blend for 1 - 2 minutes or until the mixture is super smooth.
- Cook the pasta until al dente, reserve ½ cup pasta water then drain. Add the drained pasta back to the pot and pour over the creamy capsicum sauce with the half cup of pasta water. Continue to stir until the sauce is silky smooth and the pasta is well covered in the sauce. If the sauce happens to be a bit too runny for your liking just pop the pot back on the stove for a few minutes to help the liquid absorb into the pasta.
- Serve with some fresh basil and enjoy!
Notes
- Blending: Ensure the capsicum mixture is cooled slightly before blending to avoid pressure build-up in the blender. Blend until completely smooth for the best texture.
- Cooking Pasta: Cook pasta al dente as it will continue to cook slightly when mixed with the sauce. Reserve some pasta water to adjust the sauce consistency if needed.
Nutrition
Calories: 486kcalCarbohydrates: 74gProtein: 19gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1274mgPotassium: 739mgFiber: 7gSugar: 9gVitamin A: 2366IUVitamin C: 85mgCalcium: 127mgIron: 3mg
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