Pink Creamy Vegan Pasta
A luscious pink creamy vegan pasta made with a blend of cashews and roasted red peppers, delivering a rich, dairy-free sauce perfect for a comforting plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 12 oz pasta (penne or rigatoni)
- 1 cup raw cashews (soaked for 2 hours)
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions, drain and set aside.
- Drain soaked cashews and add to a blender along with roasted red peppers, almond milk, nutritional yeast, garlic, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, heat olive oil over medium heat. Pour the pink sauce into the skillet and warm gently, stirring frequently for 3-4 minutes.
- Add the cooked pasta to the skillet with sauce, tossing to coat evenly.
- Remove from heat and garnish with fresh basil leaves before serving.
Notes
For extra protein, add sautéed mushrooms or chickpeas. Serve with a side of garlic bread or a fresh green salad.
Find it online: https://carmenwausa.com/pink-creamy-vegan-pasta/