Vegan butter and Cashewmilk make this sauce extra creamy while tomato paste, red pepper, nutritional yeast and onion give this pasta sauce a slightly sweet and caramelized flavor. The creamy roasted red pepper sauce pairs well with chickpea pasta – making this dish gluten-free and vegan. For a full dinner, serve this pasta with Fattoush Salad.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 4 servings
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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