Prep in 5 minutes | Ready in 40 minutes | Serves 4 people
If you cannot find raw cashews it is okay and more cost effective to use roasted cashews. Boil for 25 minutes or until softened.
If you are allergic to cashews omit them and use 2 tbsp of arrowroot powder instead to make the sauce creamy and thick.
3 medium sized red peppers
2 cloves garlic
¼ cup raw cashews, refer to tips
1 box pasta of choice
3 tbsp olive oil
1 tbsp water
¼ tsp chili flakes
1 tsp garlic powder
⅛ cup nutritional yeast
1 tbsp arrowroot powder, refer to tips
¾- 1 cup unsweetened plant milk
Fresh basil, optional
Preheat the oven to 400 degrees fahrenheit. Prep the cashews by placing them in boiling water for 20-25 minutes or until softened.
Cut the shallots, red pepper, and garlic into large chunks and drizzle olive oil on top. Cover with foil and place in the oven to roast for 25-30 minutes. Check on the vegetables half way through and if they are sticking to the pan pour 1-2 tbsp of water in the bottom of the pan. The steam from the water will help it soften and not stick.
Boil pasta according to package instructions.
After the vegetables are done roasting add them to a high speed blender or food processor along with all remaining ingredients. Blend until smooth. Start with ¼ cup of plant milk and add in ¼ cup at a time and blend until smooth.
Add the sauce to the cooked pasta and add in basil and adjust seasonings to your liking.