Preparation
5 minutes
Cook Time
30 minutes
Serves
4
Cooking Level
Easy
Ingredients
- For the roasted pepper sauce:
- 8 oz Pure Flavor® Aurora Bites Mini Sweet Peppers
- 1 cup raw cashews, soaked in boiling water for 20 minutes
- ¼ - ½ cup hot water
- ½ yellow onion, sliced
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- ½ tsp sea salt
- For the pasta:
- 8 oz Pure Flavor® Aurora Bites Mini Sweet Peppers, sliced
- 1 package cooked pasta
- 4 oz broccoli florets, cooked
- 1 tbsp olive oil
- Salt and pepper, to taste
- Vegan parmesan cheese (optional)
- Crushed red pepper flake (optional)
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.
