This is the best quick dinner. You can whip up this roasted red pepper sauce in a blender in minutes or the night before, so that the only prep involved for making the dish is boiling the pasta and caramelizing some shallots, which already kind of take care of themselves. I originally used this sauce to make cheesy kale chips in this application, but loved the flavor so much I decided I’d try it out on pasta. Straight out of the blender, this is a silky and velvety sauce with a deeply rich, slightly tangy and subtly smoky flavor. The caramelized shallots not only look really pretty on top of the pasta, but also provide a perfect crispy texture in this tasty and simple dish.Print
- 1 cup raw cashews, soaked a few hours or overnight
- 7 ounces of prepared roasted red peppers
- 1/2 cup nutritional yeast
- 2 TB raw tahini
- 1/2 tsp salt
- 1/2 cup almond milk, plus a bit more if needed to thin it out to a sauce-like consistency
- 2–3 cups dried pasta, any kind (I used torchio pasta)
- shallots, thinly sliced (use one shallot per serving)
- olive oil
- Rinse and drain the cashews, then place them, along with the next five ingredients, into a small food processor and blend untilsmooth. Add in the remaining ingredients, then blend well again.
- Boil your pasta according to the product instructions. While you pasta is boiling, throw your shallots into a lightly-oiled pan over medium low heat. Resist the urge to stir them around a lot so they’ll have a chance to develop some caramelization, but watch them to prevent burning. After about 10 minutes they should be nicely crisped. Remove them from the heat.
- By this time, your pasta should be ready. Drain it, then place the desired amount of sauce over the top and stir gently to combine. Then transfer to serving bowls and top with the caramelized shallots.
- Refrigerate any leftover sauce in the refrigerator and keep it separated from the pasta until you are ready to serve it again.