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Creamy Red Pepper and Basil Pasta Dinner

Yields3 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

This is a great 1st vegan dinner recipe, it's a deliciously creamy dish and such a crowd pleaser! To make this a super quick, easy dinner, we use jarred roasted peppers, a great cupboard staple, garlic powder that you can get in most stores and works even better than fresh in this creamy cashew sauce.

Ingredients
 300 g dried wholemeal penne
Sauce
 100 g cashew nuts - soaked overnight or soak in boiling water for 10 mins
 500 ml oat milk
 1 tsp salt
 ¼ tsp fresh ground black pepper
 1 tsp garlic powder
 juice of 1/2 a lemon
 100 g jarred roasted red peppers
To garnish
 20 g fresh basil
1

Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce.

2

Blend all ingredients for the sauce (except the basil) till smooth.

3

Drain the pasta, keeping some pasta water aside. Add the drained pasta and cashew sauce to the empty pot, mix well over low heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.

4

Pick the basil leaves and roughly chop. Taste and season before serving with the chopped basil. Enjoy!!

Nutrition Facts

Servings 3