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Vegan Roasted Red Pepper pasta Sauce

Roasted Red Pepper Pasta Sauce

Dominique Ebra
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 31 minutes
Course Main Course, Pasta
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 red bell peppers de-seeded and halved 
  • 1.5 cup raw cashews soak for at least 1 hour in the water, drained
  • Juice of 1 lemon
  • 2 garlic cloves minced
  • 1 large onion chopped
  • 1 tbsp olive oil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried thyme
  • 3 tbsp nutritional yeast
  • 1 cup green peas
  • 1 tsp sea salt
  • 1/8 tsp pepper

Instructions
 

  • Preheat your oven to 400F
  • Place the peppers on a parchment paper-lined baking sheet, cut side facing down. Bake for 23 minutes. Remove from oven, and set aside.
  • Heat the olive oil in a medium pan over medium-high heat. Then add in the onion, garlic. Saute for 5 minutes until the onion softens.
  • To a high-powered blender or food processor add in the roasted red peppers, onion, and garlic, cashews, lemon juice, nutritional yeast, herbs, salt, and pepper. Blend until the sauce is creamy.
  • Serve with your pasta of choice mixed with the green peas.