CREAMY VEGAN ROASTED RED PEPPER PASTA

Creamy Vegan Roasted Red Pepper Pasta image

Got 20 minutes? Then you've got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that'll please vegans and carnivores alike.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

Ingredients

8 ounces rotini pasta (or pasta of your choice)
1 tablespoon olive oil
1/2 medium yellow onion, diced (about 1 cup diced)
1 teaspoon dried oregano
2 medium cloves garlic (minced)
2 tablespoons tomato paste
1/2 cup water
1 (15-ounce) jar roasted red peppers, drained
1/3 cup raw whole cashews*
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4-5 fresh basil leaves (chiffonaded)

Steps:

Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
Return the pasta to the pot you cooked it in or to the saute pan - whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
Taste and add more salt and pepper if desired.
Sprinkle basil over the top and serve!

Nutrition Facts : Calories 317 kcal, Sugar 4 g, Sodium 488 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 49 g, Fiber 3 g, Protein 10 g, ServingSize 1 serving