Pasta with Vegan Creamy Pepper Cashew Pesto Sauce

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Ingredients (for 2 servings):

  • 250gr tortiglioni pasta

pesto-sauce:

  • 1 red pepper
  • 1 onion
  • 2 garlic gloves
  • 1 small chili pepper
  • 2 tbsp oil
  • 2-3 tbsp cashew butter
  • 2-3 tbsp nutritional yeast
  • about 3 tbsp Ajvar
  • salt, pepper
  • sugar
  • (plantbased) milk or cream

Toppings:

  • small tomatoes
  • tomato flakes
  • fresh basil

Directions:

  1. Cook pasta according to directions stated on the package.
  2. Meanwhile cut pepper and onion very finely, chop garlic and chili pepper and roast for about 2-3 minutes in a pan with oil.
  3. Wipe off with a bit of cream or milk, add ajvar, cashew butter, nutritional yeast and salt, pepper, sugar to desired taste and cook while stirring until desired consistency.
  4. Finally, pour off pasta and combine with the sauce.
  5. Serve pasta in a bowl or a deep plate, sprinkle with tomato flakes and garnish with tomatoes and basil.
  6. Bon appetit! 🙂

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