Creamy Plant Based Roasted Red Pepper

This is one of my go to weeknight dinners. Pasta is always a favorite in my house because it’s quick and easy and it is something everyone will enjoy.

I love making a veggie packed cashew sauce because it adds protein and other vitamins and nutrients to a meal. This is such a fun and delicious way to sneak veggies into a meal (a great hack for picky eaters!).

To meal prep this I just simply double the sauce and freeze into ice cube trays for busy weeks ahead. The day of cooking I will thaw a few out and reheat over pasta.

What you need (serves 5-6):

1 box of cooked pasta

1 cup raw cashews

1/3 cup nutritional yeast

1/3 cup water or more to thin

A few pinches of salt (or to taste)

A pinch of fresh ground black pepper

4 cloves of garlic in the peel

1 large red bell pepper stem and seeds removed

1/3 of a yellow onion chopped

1 tbsp avocado oil

Directions: Preheat your oven to 400. Line a baking sheet with parchment paper. Add the bell pepper, onion, garlic cloves, a pinch of salt and oil to the pan. Toss and bake for 20 minutes. Remove from heat. When cooked carefully remove the garlic from the peel and add to a blender or food processor with the remaining ingredients minus the pasta. Blend till smooth. Pour over cooked pasta and enjoy. Option to add steamed veggies and additional protein of your choice.

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