Pasta with Vegan Creamy Pepper Cashew Pesto Sauce

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Pasta with Vegan Creamy Pepper Cashew Pesto Sauce

5 from 3 votes
Print Pin Rate
Course: Lunch & Dinner
Servings: 2

Ingredients

  • 250 g 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
  • 3 tbsp Ajvar
  • salt & pepper
  • sugar
  • plantbased milk or cream

Toppings:

  • small tomatoes
  • tomato flakes
  • fresh basil

Instructions

  • Cook pasta according to directions stated on the package.
  • Meanwhile cut pepper and onion very finely, chop garlic and chili pepper and roast for about 2-3 minutes in a pan with oil.
  • 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.
  • Finally, pour off pasta and combine with the sauce.
  • Serve pasta in a bowl or a deep plate, sprinkle with tomato flakes and garnish with tomatoes and basil.
  • Bon appetit! ?

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