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Creamy Roasted Red Pepper Fettuccini

Sauce:

  • 1/2 cup raw cashew – soaked for 2 hours

  • 2 cups of plant milk (I used oat milk)

  • 3 garlic cloves

  • 1 tsp salt

  • ¼ tsp fresh ground black pepper

  • 1 tsp garlic powder

  • 1/2 tsp Paprika

  • juice of 1/2 a lemon

  • 1 whole jarred roasted red pepper

  • fresh basil chopped for garnish

Instructions:

Cook the pasta per manufacturers instructions. While it is cooking, blend all ingredients for the sauce (except the basil) until smooth and combined. Add cashew sauce to the empty pot, mix well over med heat until warmed through and bubbling. Once it starts to thinking a little, add the pasta and simmer until the sauce has thickened. It will thicken once the pasta is added. It will also get thicker after the heat is turned off and it starts to cool. Taste and season before serving with the chopped basil. This is a great meal for lunches during the week if you make it ahead on Sunday night.


Link to the YouTube video where I make this dish: https://youtu.be/W_pY-EqQFSE






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