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+ servings

Easy Creamy roasted red pepper pasta


So easy and tasty - the addition of the roasted red peppers add a lovely sweetness and slight charred note that goes so well with the wholemeal pasta. This has it all creamy, pasta deliciousness! Add any cooked veg you like to bulk this out

10 minutes

Serves 4

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Ingredients
 

  • 300 g wholemeal pasta of choice use GF if coeliac
  • Red pepper sauce
  • 100 g cashew nuts
  • 500 ml oat milk
  • 1.5 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 15 ml lemon juice
  • 100 g roasted red peppers from a jar
  • Veg
  • 100 g frozen peas
  • 200 g mushrooms
  • 1 tbsp tamari/ soy sauce
  • 75 g of roasted red peppers from Jar to serve
  • 20 g basil to serve

Instructions
 

  • In a large bowl add the frozen peas and pour over just boiled water and leave to defrost. Finely chop the mushrooms. Pluck the basil leaves from the stalk. Slice the 75g of roasted red pepper into thin strips.
  • 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.
  • Blend all ingredients for the sauce (except the basil) till smooth.
  • Heat a non-stick pan on high heat and once hot add the chopped mushrooms and fry for 5 mins stirring regularly, Once they start to brown add the tamari and quickly stir it around the pan. Remove from the heat.
  • Drain the pasta, keeping some pasta water aside. Drain and rinse the peas (ensure that they are thawed) Add the drained pasta, peas and cashew sauce to the cooked mushrooms, mix well over medium 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.
  • Taste and season before serving with the chopped basil. Enjoy!!

Nutrition

Calories: 513kcalCarbohydrates: 84gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1796mgPotassium: 708mgFiber: 5gSugar: 14gVitamin A: 943IUVitamin C: 32mgCalcium: 259mgIron: 7mg

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