Vegan Red Bell Pepper Pasta
This vegan red bell pepper pasta is super easy to make and it's SO comforting! The sauce is packed with flavor and it's incredibly creamy. I love serving it with fettuccine and sprinkle it with fresh parsley and red pepper flakes
Ingredients
For the creamy red bell pepper sauce:
2 red bell peppers
1 red onion
2 cloves of garlic
1/2 cup cashews
1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
2 tablespoons nutritional yeast
1/2 teaspoon salt
black pepper, to taste
red pepper flakes, to taste
1/2 teaspoon smoked paprika powder
Additional ingredients:
9 oz fettuccine
chopped fresh parsley, to serve
Instructions
Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
Next Instructions: https://veganheaven.org/recipe/vegan-roasted-red-pepper-pasta/
Ingredients
For the creamy red bell pepper sauce:
2 red bell peppers
1 red onion
2 cloves of garlic
1/2 cup cashews
1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
2 tablespoons nutritional yeast
1/2 teaspoon salt
black pepper, to taste
red pepper flakes, to taste
1/2 teaspoon smoked paprika powder
Additional ingredients:
9 oz fettuccine
chopped fresh parsley, to serve
Instructions
Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
Next Instructions: https://veganheaven.org/recipe/vegan-roasted-red-pepper-pasta/
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