Servings: 2

Pasta with Vegan Creamy Pepper Cashew Pesto Sauce

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Course: Lunch & Dinner


  • 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


  • 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!
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!