Creamy Cashew Pasta Sauce
With just 5 ingredients and 5 minutes of prep time, this red pepper and cashew sauce is perfect for a quick vegan and dairy-free dinner.
Servings: 4 people
Calories: 220kcal
Ingredients
The Sauce:
- 1 cup (135g) roasted cashews (see Notes)
- 2 roasted bell peppers (store-bought or homemade)
- 3 sun-dried tomatoes
- 2 cloves garlic
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 1/4 cups water
To Serve:
- Pasta of your choice
- Freshly ground black pepper , optional
Instructions
- Add the cashews, bell peppers, sun-dried tomatoes, garlic, salt, lemon juice, and water to a high-speed blender and blend until smooth and creamy.
- Cook the pasta according to the package directions, then drain.
- Warm the sauce through in a large pan. Add the pasta and toss to combine. Taste and season with salt and pepper, if needed. Serve immediately.
Video
Notes
* Roasted Cashews. In a medium skillet, heat 1/2 teaspoon of olive oil over medium-high heat. Add cashews and cook, tossing occasionally, until browned and fragrant, about 5 minutes.
* You can store this sauce in an airtight container in the fridge for up to 4 days.
* Makes: about 2 cups sauce
Nutrition
Calories: 220kcal | Carbohydrates: 17g | Protein: 7.3g | Fat: 15.1g | Sodium: 300mg | Sugar: 6.2g