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Pasta with Vegan Creamy Pepper Cashew Pesto SauceAuthor:
- 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
- plantbased milk or cream
- small tomatoes
- tomato flakes
- fresh basil
- 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!
Nutrition is calculated automatically and should be used as estimate.
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