Preparation
5 minutes
Cook Time
30 minutes
Serves
4
Cooking Level
Easy
Directions
Step 1
Preheat oven to 400º F. Toss peppers, onion and garlic with 1 tablespoon of olive oil. Spread evenly on a baking sheet, sprinkle with salt and roast until the onion is soft and translucent, about 20-25 minutes.
Step 2
Add 1 tablespoon of olive oil to a skillet over medium heat. Add the broccoli and peppers and cook until they are fork tender, about 5-7 minutes. Season vegetables with salt and pepper and remove from heat.
Step 3
When vegetables are done roasting, let cool slightly, then peel the peppers and remove the seeds. Add the peeled peppers, onion and garlic to a blender. Drain the soaked cashews and add them to the blender along with 1 tablespoon of olive oil, nutritional yeast and salt. Blend until smooth and creamy. Add hot water a little at a time to thin the texture, scraping down the sides of the blender.
Step 4
Combine the pastas, broccoli and pepper sauce together. Garnish with vegan parmesan and/or red pepper flakes to serve.
