This is seriously the best vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and easy to make in 1 bowl. Better than Starbucks, this will become one of your favorite Fall recipes! Vegan Recipes Easy, Vegan, Vegan Ideas, Vegan Recipes, Vegan Dinner, Vegan Breakfast, Vegan Meal prep, Vegan Meals
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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 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, 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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