Roasted Red Pepper Sauce (Creamy and Vegan)
This creamy, vegan roasted red pepper sauce is perfect for any pasta! A great way to sneak in extra veggies into your lunch or dinner.
Ingredients
Ingredients
- 1 package gnocchi about 16 oz
- 1 red bell pepper
- ¾ cup tomatoes 150 g
- ½ onion
- 2 cloves garlic
- 1 tablespoon tomato paste
- ¼ cup soaked cashews
- 1 tablespoon nutritional yeast
- ⅓ cup plant based milk
- 1 tablespoon olive oil
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Directions
- Roughly chop the red pepper, tomatoes, and onion and peel the garlic cloves. Place them on a baking tray. Drizzle olive oil, add basil, oregano, flakey salt, and pepper. Bake them in the oven for 40 minutes at 400 degrees.
- While the veggies are baking, cook the gnocchi (or pasta of choice) according to the package instructions.
- Once the veggies are done roasting, transfer them to a food processor. To the food processor, also add tomato paste, cashews*, nutritional yeast, milk, oil, basil, oregano, salt, and pepper. Blend everything for a few minutes, until you have a creamy and smooth sauce.
- *Soak the cashews in water overnight, or in boiling water for about 1 hour before using.
- Combine the red pepper sauce to the pasta and stir them well.
- Serve the gnocchi with fresh basil & dairy free parmesan. This makes 2-3 servings.
Video
Nutrition
Calories: 294kcalCarbohydrates: 49gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 738mgPotassium: 290mgFiber: 5gSugar: 4gVitamin A: 1229IUVitamin C: 44mgCalcium: 66mgIron: 5mg
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