Cashew sauce is a seriously good development in the realm of vegan eats. Not one drop of cream. Not a whiff of dairy. How is it so creamy? It just nuts! Blitz it with sweet, roasted red peppers and you have a perfectly acceptable pasta feast.
Red Pepper and Cashew Rigatoni
Cuisine: Pasta, ItalianDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
75g Cashew Nuts, blitzed
2 Shallots, finely diced
2 Garlic Cloves, sliced
2 Tbsp White Miso
2 Tbsp Nutritional Yeast
300ml Sweetened Almond Milk
2 Large Red Peppers
Directions
- Preheat oven to 180ºc/350ºf
- Place whole peppers on a foil lined, baking tray and roast for 30 minutes, or until skin begins to char.
- Blitz the Cashew nuts in a processor for 20 seconds.
- For the cashew sauce, in a saucepan, saute the shallots on a low heat 1 minute, without colouring.
- Add the sliced garlic and saute for an additional 30 seconds.
- Add the almond milk, increase to medium heat, stir in the miso and add the cashew nuts
- Simmer gently for 5-10 minutes and stir in the nutritional yeast.
- Transfer to a blender, blitz until smooth and set aside.
- When the skin on the peppers has begun to char in parts and the skin is blistered, remove and allow to cool.
- Remove the skin, stalks and seeds of the peppers and discard.
- Reserve any peppery oil, adding that to the cashew mixture.
- Add peppers to the cashew mixture and blitz again until smooth
- Cook pasta according to package instructions and drain
- Add the sauce to the pasta and heat through, season well and serve
Notes
- The cashew sauce can be made in advance but will need an extra blitz before it’s used to loosen it up. An extra drop of almond milk will help.