Creamy Roasted Red Pepper Pasta

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Course Main Course

Keyword mushroom, pasta, roasted red pepper

Prep Time 50

Total Time 50

Servings

Calories 527kcal

Author Planted and Picked

Ingredients

1 cup raw cashews 150 g
1 lb spelt, wholewheat or gluten free pasta 454 g
1 tbsp olive oil 15 ml
13 oz sweet onion, sliced in thin wedges 365 g (we used 2 medium onions)
1 tbsp minced garlic 10 ml
1 tsp sea salt 2 ml
¼ tsp freshly ground black pepper 1 ml
1 lb cremini mushrooms 454 g
2 tbsp lemon juice 30 ml
1.5 cups oat or soy mylk 360 ml
16 oz roasted red peppers 450 g (we used five peppers)
¼ cup tomato paste 60 ml
3 tbsp nutritional yeast 45 ml
1.5 cup vegetable broth 360 ml
1½ oz fresh basil 40 g

Instructions

Soak cashews in filtered water for at least 30 minutes or up to overnight and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
If you are roasting your own peppers, we do ours on the barbecue, turning them periodically until they are blackened on all sides. You can do the same thing under a broiler in your oven as well. This could take 20 to 30 minutes. Once done, place them in a glass bowl and allow to cool just until you can handle them. They will sweat a little and this makes it significantly easier to remove the skins.
Feel free to use store-bought roasted peppers for a quicker alternative!
Bring a large pot of salted water to a boil to prepare pasta.
Slice onion in thin wedges. Heat olive oil in a heavy pan over medium-high heat and add onions. Reduce the heat to medium and sautée together with the minced garlic for approximately 20 minutes until they start to brown, stirring occasionally to reduce the amount of sticking. A little bit of sticking is fine to help with browning. Towards the end, just add a little veg broth (a tablespoon or so) to deglaze and bring all of that good taste back onto the onions! Remove onions to a bowl and set aside.
While the onions sautée, half or quarter the mushrooms to make them bite-sized (note that they will shrink). Once the onions are done and set aside, toss the mushrooms into the same pan and sautée for approximately 10 minutes, stirring regularly. They should be nicely browned.
While the mushrooms sautée, prepare your pasta. You can also remove the skins, stems and seeds from the roasted peppers and set these aside.
Drain the cashews, rinse and add to your blender with the oat or soy milk and lemon juice and blend on high until it reaches a smooth consistency. Add the peppers, tomato paste and nutrional yeast and continue to blend until smooth again. Add the vegetable broth and blend again.
Return the onions to the pan and pour the sauce in, stirring to combine. Add the prepared pasta and basil leaves and stir to combine and keep warm.

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