Vegan Red Bell Pepper Pasta

This vegan red bell pepper pasta is super easy to make and it's SO comforting! The sauce is packed with flavor and it's incredibly creamy. I love serving it with fettuccine and sprinkle it with fresh parsley and red pepper flakes.

Yield :   2 servings

Prep Time :   5 mins

Cook Time :   5 mins

Total Time : 10 mins

Ingredients

• For the creamy red bell pepper sauce:
• 2 red bell peppers
• 1 red onion
• 2 cloves of garlic
• 1/2 cup cashews
• 1 cup unsweetened almond or soy milk (make sure the milk you use is unsweetened)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• black pepper, to taste
• red pepper flakes, to taste
• 1/2 teaspoon smoked paprika powder
• Additional ingredients:
• 9 oz fettuccine
• chopped fresh parsley, to serve

Instructions

• Preheat the oven to 350 °F. Cut the red bell peppers and the onion into stripes. Together with the garlic, place them on a baking sheet lined with parchment paper and bake for 10 minutes.
• In the meantime, cook the fettuccine according to the instructions on the package. Set aside.
• Get the bell pepper, the onion, and the garlic out of the oven and place them in a high speed blender together with the remaining ingredients and process until smooth.
• Pour the red bell pepper sauce into a saucepan and heat it up for a couple of minutes. Stir in the cooked fettuccine and serve immediately. Sprinkle with fresh chopped parsley and more red pepper flakes if you like. Enjoy!

Recipe adapted from : @ https://veganheaven.org

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