Ingredients
- 2-3 red peppers (roughly chopped)
- 1 red onion (roughly chopped)
- 1 cup cherry tomatoes
- 3 large garlic cloves (whole)
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/4-1/2 tsp red chili flakes (optional)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp tomato paste
- 2 tbsp nutritional yeast
- 2/3 cup cashews (soaked and drained - see notes)
- 1/4 cup non-dairy milk (plus more if needed)
- 3-4 fresh basil leaves (for garnish)
- 1 package gluten-free pasta (brown rice or chickpea based for extra protein)
Instructions
- Prepare Cashews: Pre-soak the cashews in water for at least 2 hours. Drain before using.
- Prepare Ingredients: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roughly chop the red peppers and red onion.
- Roast Vegetables: Place the chopped red peppers, red onion, cherry tomatoes, and whole garlic cloves on the baking sheet. Drizzle with avocado oil and sprinkle with salt, red chili flakes (if using), garlic powder, and Italian seasoning. Toss to coat.
- Bake: Roast the vegetables in the oven for 20 minutes or until they are soft and slightly caramelized.
- Blend the Sauce: In a blender, combine the soaked cashews, tomato paste, and nutritional yeast. Add the roasted vegetables and blend until smooth.
- Adjust Consistency: Gradually add non-dairy milk to the blender, blending until you reach your desired sauce consistency. Adjust seasoning as needed.
- Serve: Toss the sauce with your favorite pasta, garnish with fresh basil leaves, and enjoy!
Notes
Note: For a smooth, creamy sauce, soak cashews in water for at least 2 hours. If you're short on time, quick-soak them by covering with boiling water and letting them sit for 15–20 minutes while the veggies are roasting. Drain before using.