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Red Pepper Cream Pasta

What you need: 

1 cup raw cashews
2 large red peppers
1 onion
1 tablespoon vegetable oil
salt & pepper
1 pound bag penne or other pasta shapes
vegetables (broccoli, asparagus, spinach, carrots, pumpkin, sweet potato, yams...)

What you do: 

Bake the peppers whole until the skins begin to blacken. Allow to cool, then remove and discard the skins and seeds.
Put the cashews in a blender and barely cover them with water. Puree into a smooth cream, adding a splash of water if it's too thick.
Dice the onion and sautee it in the oil until translucent. Add the peppers and the cashew cream. Simmer, stirring frequently, for 5-10 minutes. Add water to reach the consistency of a cream sauce, or as thick as you prefer. Season to taste. Allow to cool slightly, thenblend the sauce until smooth.
Meanwhile, cook the penne and steam your vegetables of choice. Once they're al dente, drain and mix with the sauce. Serve with an extra sprinkle of freshly ground black pepper.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Hi and thankyou!
This is something i will  make then. I do like the  Nutritional yeast sauce  taste ,if there is plenty  to make it creamy enogh.
  Thankyou!

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i wouldn't say it has a dairy creaminess to it - but if you have ever made nut based 'cheesey' sauces before - it has that level of creaminess.
though you will feel as satisfied after eating this - i found it to be a 'heavy' sauce - so it does fill you up much like a dairy cream sauce would i guess. just dont expect it to be the same as dairy or you will set yourself up for disappointment - but vegan sauces are MUCH better than non vegan ones anyway ;) i hope this has helped somewhat.

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This sure sounds good.
I am wondreing if there is alot of creaminess to it? Like in the resturants?
Some thins i  do miss!
  Mandi

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i don't think u have to soak ur cashews beforehand... but yes just as the directions say... just enough to barley cover the nuts

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This sounds amazing, if I'm going to soak my cashews before hand, would I only need to use enough water to cover the one cup of nuts? or how do I work out the water:cashew ratio?

:help!:

I want this for dinner!! haha

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made it again -  i threw in a few semi dried tomatoes (packed in oil) as they are close to expiring so i had to use them. i really have to say.. the tomatoes paired with this sauce.. is absolutely brilliant :O

thanks again for the recipe heliamphora :D

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this sauce is something so simple and i think pretty damn tasty :) plus it sure made my pasta go a pretty orange colour  ;)b

i ended up using the roasted cashews - but soaked them for an hour, then blended them. They turned out rather creamy :)

I only used 1 large red capsicum - and I found this was really enough for my taste.

These are my little additions to just give it a boost -

1/2 tsp curry powder
1/4 vegetable stock powder
1 clove of garlic

these little additions subtly flavour the sauce, so the actual creamy sauce still has it's own flavour shine through - i hope that makes sense to you guys  :D

i am a nutritional yest fiend, so next time I make this - and I will  ;D i might add a spoonfull of it in there.

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i agree - ive used roasted cashews lots of times in place of raw and i just salt to taste at the end.

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just a quick question - i'm a poor student.. and for some bizarre reason the roasted cashews are cheaper than the raw - anyway, do you guys think i could get a creamy result from soaking roasted cashews? i would really love to try this and get a great result :)

I would think u would get the same creamy result it would just be more salty

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just a quick question - i'm a poor student.. and for some bizarre reason the roasted cashews are cheaper than the raw - anyway, do you guys think i could get a creamy result from soaking roasted cashews? i would really love to try this and get a great result :)

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