Roasted Red Pepper Pasta

Ingredients:

8-10 oz of pasta (4-5 servings)

15 oz jar of roasted red bell peppers or 3 medium red bell peppers

1/3 cup of soaked cashew

1/4 - 1/3 cup of nutritional yeast or vegan parmesan

1 cup of plant milk (preferred) vegetable broth

3 medium-sized garlic cloves

1/2 tsp of oregano

1/2 tsp of dried parsley

2 tbsp of olive oil

2 tbsp of vegan butter (optional)

Salt and pepper to taste

Directions:

If using fresh red bell peppers, preheat the oven to 400 degrees. Slice the peppers in half and remove the inside and seeds. Place the peppers on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake in the oven for 30-40 mins at 400 degrees. Skip this step if using roasted red bell peppers in the jar.

Bring a large pot of water to boil and generously salt. Cook the pasta according to the package directions. Drain and return the pasta to the pot.

Add the roasted red peppers (if using peppers from the jar, do not include the liquid) , cashews, nutritional yeast or vegan parmesan, olive oil, dried oregano, parsley, and plant milk or broth. Blend until creamy. Add more milk or broth in small increments if needed.

Add the vegan butter, pasta sauce, salt, and black pepper to the cooked pasta. Serve with fresh basil and more vegan parmesan or nutritional yeast.