Creamy Roasted Red Pepper Pasta

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz penne or rotini chickpea pasta, plus ½ cup pasta water reserved for sauce
• 1 small onion, diced
• 1 garlic clove, minced
• 2 tablespoons vegan butter
• 1 jar (15 oz) Roasted Red Peppers
• 1 tablespoon tomato paste
• 1 cup Forager Project Unsweetened Plain Cashewmilk
• 2 tablespoons nutritional yeast
• ¾ teaspoon oregano
• 1 teaspoon red pepper flakes
• Black pepper and salt to taste
• Garnish: 2 tablespoons pitted Kalamata olives, chopped Juice of half a lemon ¼ cup basil leaves, chopped Optional: pine nuts, toasted

Prep

• Preheat the oven to 425 degrees. Trim the ends of the asparagus and cut into 2 inch pieces. Toss with olive oil, a pinch of salt and pepper, and roast in the oven for 8-10 minutes. Set aside.
• Cook the pasta according to package directions. Reserve ½ cup of pasta water. Drain the cooked pasta. Add 1 tablespoon of olive oil. Stir and set aside.
• In a pan, sauté the garlic and onions with vegan butter over medium-high heat for 5 minutes, until translucent. Transfer the onion and garlic to a blender. Drain the roasted red pepper and add along with the tomato paste, Forager Project Unsweetened Cashewmilk, reserved pasta water, nutritional yeast, oregano, red pepper flakes, and a pinch of salt and pepper. Puree until smooth.
• Add the pasta into the pan you used for the onion and garlic and pour the red pepper sauce mixture over it. Stir and cook for an additional 1-2 minutes. Add salt and pepper to taste.
• Divide the pasta across four plates and arrange the roasted asparagus pieces on top. Garnish with fresh lemon juice, Kalamata olives, basil leaves, and pine nuts.

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