Friday, March 27, 2020

Creamy Vegan Roasted Red Pepper Pasta

If you observe absolutely everyone from Seattle on social media, I’m sure you’ve heard all approximately the crazy quantity of snow we’ve been getting. At our house, we’ve been snowed in for the general public of the past eleven days, and over the last day and a half of it dumped in all likelihood any other foot (!!!) of snow. This amount of snow is nearly exceptional round here, and that i’d move so far as to mention that maximum people are wildly unprepared for it.

We’ve been the use of garden shovels to scoop snow (why have a snow shovel when we only need it as soon as each 10 years?! Oh right, due to the fact it would had been simply exceptional to have one for #snowmageddon!) And best the day past did it arise to us that we need to knock snow off of flat roofs and different surfaces, drooping tree branches, and our (previously thriving) lawn vines.

Creamy Vegan Roasted Red Pepper Pasta
Creamy Vegan Roasted Red Pepper Pasta

Meanwhile, our grocery stash is developing a chunk slim. I really desired to provide you with a fabulous Valentine’s Day recipe for y’all, and that i’ve been running on an great, nearly-there raspberry sweet roll recipe. however I don’t have it quite right yet and i ran out of the ingredients to maintain checking out it.

Luckily, I had simply sufficient groceries within the pantry to make and photograph this Creamy Vegan Roasted red Pepper Pasta, a favorite dinner of overdue. It used up my closing half of an onion and the basil within the refrigerator changed into certainly a touch peaked, however I suppose I pulled it off.

Creamy Vegan Roasted Red Pepper Pasta

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
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1 (15-ounce) jar roasted red peppers, drained
  • 1/3 cup raw whole cashews
  • 1/2 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 4-5 fresh basil leaves, chiffonaded

EQUIPMENT:

  • High-speed blender (like Blendtec or Vitamix)

INSTRUCTIONS:

  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.
  2. 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.
  3. 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.
  4. Mix the pasta and sauce. Return the pasta to the pot you cooked it in or to the saute pan – whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
  5. Adjust seasonings. Taste and add more salt and pepper if desired.
  6. Garnish and serve. Sprinkle basil over the top and serve!

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