Creamy Vegan Red Pepper Pasta with Blistered Tomatoes
Ingredients
- 1 1 rigatoni . (DeLallo brand)
- 23 23 cherry tomatoes –
- olive oil a quick swish of (DeLallo brand)
- saltpepper and
- 1 1/4 1 1/4 cashews
- 1/4 1/4 olive oil
- 1 1/2 1 1/2 water
- 11/2 cup 1/2 cup roasted red pepper large (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup)
- 1 garlic clove
- 2 tablespoons 2 tablespoons nutritional yeast (optional)
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- chivesbasil and for topping
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Instructions
- Pasta: Cook pasta according to package directions.
- Tomatoes: Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.
- Sauce: Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.
- Serve: Serve with tomatoes over the top, as well as herbs and more salt and pepper.
Source
Original recipe: View Original