When it comes to Monday dinner, I typically reach for something I prepped over the weekend. given that some foods just don’t hold up for long, pasta is one of my go to’s! For years pasta has had a bad reputation for being empty carbs and lacking in nutrients. However, you can easily switch up the type of pasta you use, focus on lentil pasta, whole wheat and so on and so forth. More importantly, you can make a seamless veggie packed sauce from scratch and avoid all the added sugars and preservatives.
Needless to say, I love a fab pasta dish!
Roasted red peppers are typically seen in hummus. In recent years though I’ve seen more exploration with other ways to enjoy them as there are many. Believe it or not, they make a fab pasta sauce! They add color, nutrients, a smokiness, and even a tartness due to the citric acid typically found in the preserving liquid.
What’s great about this dish?! Everything! It’s quick, easy, affordable, packs flavor, packs plants, if you don’t have fresh basil you can use dried, it’s perfect for any season, can easily be made in bulk, great for entertaining, the sauce is creamy, cheesy, you only need 2/3 cup cashews, it’s slightly sweet with the tomatoes and packs a lil heat with the red pepper!
If you’re all about the effortless pasta dishes, you’re going to love this new vegan Roasted Red Pepper Pasta with blistered tomatoes!
Why this recipe is great:
Packs tons of flavor
Packs plant protein
Slightly sweet with a hint of heat