Creamy creamy pasta dishes loaded with veggies? Yes please. Yes to pasta always and yes to this recipe. This sauce is a nice change from the usual tomato sauce. I use jarred roasted red peppers to make it simple and literally toss everything into a blender. The sauce is done in literally minutes and pulls together quickly after that.
If you need something new to introduce to your family or are trying to get some new veggies into your family’s diet, then this might be a good start.
I use cashews to make it creamy but feel free to omit or sub in white beans if you have a nut allergy… I have had this both ways and it didn’t disappoint.
Recipe
You will need:
- 1 jar roasted red peppers, drained and rinsed
- 1 clove garlic
- 1/2 cup cashews (or white beans for a nut-free version)
- 2 tbsp olive oil
- 2 tbsp vegan parmesan cheese (or nutritional yeast)
- Just enough water to thin out (start with 2 tbsp and work your way up)
- 1 onion, sliced thin
- 2 cups kale, roughly chopped
- Salt and pepper, to taste
- Cooked pasta of your choice
To make:
- In a blender, add red peppers, garlic, cashews (or beans), olive oil, cheese or yeast, and water. Blend until smooth and add water if necessary to thin out as needed. I like it on the thicker side! Set aside.
- Prepare pasta according to package.
- In a sauté pan, add onion and kale with a little olive oil. Cook for about 5-7 minutes, or until both veggies are cooked.
- Add sauce to veggies and then cooked pasta. Toss well until combined.
- Top with a little extra vegan cheese and enjoy!
