5 minutes
Cook Time
30 minutes
Cooking Level


  • 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)


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.

Recipe created by Le Petit Chef

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