Pink Creamy Vegan Pasta
A luscious and vibrant vegan pasta dish featuring a creamy pink sauce made from cashews and roasted red peppers, perfect for a healthy, flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup raw cashews (soaked for 2 hours)
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup unsweetened almond milk
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, roasted red peppers, almond milk, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent and fragrant, about 3-4 minutes.
- Pour the pink cashew sauce into the skillet with onions and garlic. Stir and cook for 3-5 minutes until heated through and slightly thickened.
- Add the cooked pasta to the skillet and toss gently to coat the pasta evenly with the sauce.
- Serve warm, garnished with fresh basil leaves.
Notes
For added texture and protein, top the pasta with toasted pine nuts or sautéed mushrooms before serving.
Find it online: https://momsgate.com/pink-creamy-vegan-pasta/