Roasted Red Pepper and Sun-Dried Tomato Pasta
Our Creamy Roasted Red Pepper and Sun-Dried Tomato Pasta is a simple dish that can be made in less than 30 minutes. It's creamy, vegan and can be made gluten-free by simply using gluten-free pasta.
Servings: 4 people
- 400 g pasta Cavatappi
- 150 g cashews
- 1 cup or 65 g sun-dried tomatoes
- 2 red peppers Italian
- ½ onion finely chopped
- 2 garlic cloves
- ½ teaspoon smoked sweet paprika
- 2 tablespoons yeast flakes
- 300 ml vegetable stock
- Olive oil
Soak the cashews overnight using room temperature water, or for 20 minutes using boiling hot water. Rehydrate the sun-dried tomatoes in warm water for 20 minutes if you are using dry sun-dried tomatoes.
Cut the peppers in half, place in an oven tray and roast for about 20-25 minutes at 200Cº/400Fº. While the peppers are roasting, cook the pasta following the packet instructions. Always use salted water when cooking pasta. Rinse and leave aside.
When the peppers are roasted, leave to cool for a few minutes and then remove the skin. Add to the food processor.
Heat some olive oil in a pan and add the finely chopped onion. Crush or finely chop the garlic and add to the pan with the onion. When the garlic is cooked and the onion has softened, transfer to the food processor.
Add to the food processor the rehydrated sun-dried tomatoes, soaked cashews, yeast flakes, sweet paprika, and the vegetable stock. Blend until you have a smooth consistency.
Mix the sauce with the cooked pasta, finely chop some fresh basil and sprinkle on top. Drizzle some olive oil over the pasta and serve.
Calories: 347kcal | Carbohydrates: 40g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 900mg | Potassium: 1753mg | Fiber: 9g | Sugar: 21g | Vitamin A: 2820IU | Vitamin C: 95mg | Calcium: 68mg | Iron: 7mg