Got 20 minutes? Then you’ve got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that’ll please vegans and carnivores alike. Vegan Recipes, Vegan Breakfast, Vegan Dinner, Vegan Meal prep, Vegan Meals, Vegan Ideas, Vegan Recipes Easy, Vegan
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Cook time:
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Yield: 2 Servings
Ingredients: 8 ounces rotini pasta (or pasta of your choice) 1 tablespoon olive oil 1/2 cup medium yellow onion (about 1 cup) 1 teaspoon dried oregano 2 medium cloves garlic, minced etc.
Instructions:
Step number 1. Cook the pasta. Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
Next step is, Saute the onion, oregano, and garlic. While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
Next, Make the sauce. Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
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