Pasta with Vegan Creamy Pepper Cashew Pesto Sauce

Author: Bianca Zapatka

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Course Lunch & Dinner

Servings

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!

Nutrition is calculated automatically and should be used as estimate.

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Pasta with Vegan Creamy Pepper Cashew Pesto Sauce