Pasta with Vegan Creamy Pepper Cashew Pesto Sauce

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Pasta with Vegan Creamy Pepper Cashew Pesto Sauce
Course: Lunch & Dinner
Servings: 2
  • 250 g tortiglioni pasta
  • 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
  • small tomatoes
  • tomato flakes
  • fresh basil
  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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