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Red Pepper Cream Pasta

What you need: 

1 cup raw cashews
2 large red peppers
1 onion
1 tablespoon vegetable oil
salt & pepper
1 pound bag penne or other pasta shapes
vegetables (broccoli, asparagus, spinach, carrots, pumpkin, sweet potato, yams...)

What you do: 

Bake the peppers whole until the skins begin to blacken. Allow to cool, then remove and discard the skins and seeds.
Put the cashews in a blender and barely cover them with water. Puree into a smooth cream, adding a splash of water if it's too thick.
Dice the onion and sautee it in the oil until translucent. Add the peppers and the cashew cream. Simmer, stirring frequently, for 5-10 minutes. Add water to reach the consistency of a cream sauce, or as thick as you prefer. Season to taste. Allow to cool slightly, thenblend the sauce until smooth.
Meanwhile, cook the penne and steam your vegetables of choice. Once they're al dente, drain and mix with the sauce. Serve with an extra sprinkle of freshly ground black pepper.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

;)b

I made this last night and LOVED IT.

My fiance is a meat eatter ( I know...it's sad)
Regardless, I made this and he LOVED it.
I am slowly showing him the light, and he sees how being vegan effects me in the positive so, he's starting to let go of meat.

The soaked the cashews for about 15 mins but I still needed to add quite a bit of water, as if just wasn't as silky as I like my sauces.

All in all, this is amazing with asparagus...give this a try, you'll love it!

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Maybe if you soaked the cashews first they would blend to a smoother consistency.

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This was soooooooo good! I added salt, pepper and cayanne (for a little heat) for seasoning. It was perfect. I followed the recipe exactly and I loved it! My husband gave it a 4.5 which is the highest rating he's given so far.This is a keeper. But I need to find a way to get the cashews really creamy. It was just a litty grainy.

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This was super good :) I used tons of creole to season the sauce and plain light soymilk instead of water to make the sauce to my desired creaminess consistency. I baked the bells at 425 F... for about 15 minutes.

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