If you love quick, easy sauces that are packed with flavor, this one if for you! And, just look at the color! This amazing, creamy sauce is so versatile and ready in just 10 minutes. You only need seven ingredients that all go into a blender.  Gluten and dairy-free, it gets its rich, velvety texture from the soaked cashews, which add protein as well. Â
Don’t stop at pasta– you can serve it with potatoes, pizzas, veggie burgers, salads, bowls, and more. I served some alongside my Maryland Redskin Roasted Potatoes and my husband devoured it! Enjoy! Â
Creamy Roasted Red Pepper Pasta
This amazing, creamy sauce is versatile, full of flavor and ready in just 10 minutes. You can serve it over pasta, as shown here, or over potatoes, pizzas, veggie burgers, salads, bowls, and more!
Ingredients
- 1 cup raw cashews (unroasted)
- 1 15-oz jar roasted red peppers
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, smushed
- 1/2 tsp salt, Kosher or sea
- 1 medium lemon, juiced
- small bunch fresh parsley, divided
- 4 cups Pasta, cooked (high protein gluten-free is best)
Instructions
- Soak cashews overnight in water. Or, boil for five minutes in water and let sit in water for another hour. Drain water.
- Add cashews and all remaining ingredients to a blender, set aside some parsley sprigs for garnish. Blend until smooth and creamy. Taste and add more salt if necessary.
- Heat briefly in microwave to warm and mix with your favorite pasta. Garnish with chopped parsley. Enjoy!
Notes
The soaked cashews add creaminess to this sauce. They must be raw, and soaked enough to make them soft and blendable. Â
Green peas would make a nice addition to this pasta dish, as well as adding more protein. You can also sprinkle on some vegan parmesan or nutritional yeast for a more cheesy flavor. Â