Vegan butter and Cashewmilk make this sauce extra creamy while tomato paste, red pepper, nutritional yeast and onion give this pasta sauce a slightly sweet and caramelized flavor. The creamy roasted red pepper sauce pairs well with chickpea pasta - making this dish gluten-free and vegan. For a full dinner, serve this pasta with Fattoush Salad.
Ingredients
Prep
- Preheat the oven to 425 degrees. Trim the ends of the asparagus and cut into 2 inch pieces. Toss with olive oil, a pinch of salt and pepper, and roast in the oven for 8-10 minutes. Set aside.
- Cook the pasta according to package directions. Reserve ½ cup of pasta water. Drain the cooked pasta. Add 1 tablespoon of olive oil. Stir and set aside.
- In a pan, sauté the garlic and onions with vegan butter over medium-high heat for 5 minutes, until translucent. Transfer the onion and garlic to a blender. Drain the roasted red pepper and add along with the tomato paste, Forager Project Unsweetened Cashewmilk, reserved pasta water, nutritional yeast, oregano, red pepper flakes, and a pinch of salt and pepper. Puree until smooth.
- Add the pasta into the pan you used for the onion and garlic and pour the red pepper sauce mixture over it. Stir and cook for an additional 1-2 minutes. Add salt and pepper to taste.
- Divide the pasta across four plates and arrange the roasted asparagus pieces on top. Garnish with fresh lemon juice, Kalamata olives, basil leaves, and pine nuts.
