Creamy Spicy Roasted Red Pepper Pasta
This delicious pasta dish is made with a creamy, garlicky. cheesy red pepper sauce topped with salthy feta and fresh aromatic basil. It is truly a divine experience!
Ingredients
- 14 oz Linginue Pasta Cooked
- 1 Tbsp Avocado Oil
- 1 Cup Cashews Soaked
- 1 Cup Leek Chopped
- 4 Garlic Cloves Minced
- 1 Tsp Red Pepper Flakes
- 2 Jared Roasted Red Peppers Or Roast your own.
- 2 Tbsp Nutritional Yeast
- 1/2 Cup Pasta Water
- 1/2 Tsp Salt and Pepper
- 1 Tbsp Lemon Juice
- 1/2 Cup Feta Chunks I use plant based Violife
- 1/4 Basil Chiffonade
Instructions
- Cook pasta according to its packaged instructions. Be sure and save 1/2 cup of the pasta water for the sauce. Strain the noodles and put back into pot.
- Start by chopping and cleaning the leek and mincing the garlic.
- In a small saute pan heat oil.
- Add in leeks and garlic. Saute for 2 minutes.
- In a blender add in strained soaked cashews, red pepper flakes, red bell peppers, nutritional yeast, salt and pepper, sauteed leeks and garlic.
- Start blending on high. Add in pasta water until the sauce is smooth and creamy.
- Add in a final splash of lemon juice. Taste and season with additional salt and pepper.
- Slowly pour the sauce into the pasta. Mix.
- Add in crumbled feta and chopped basil.
- Plate and garnish with more crushed red pepper flakes and fresh basil.
Notes
Note it is easiest to soak your cashews overnight.