Creamy Red Pepper Pasta

Prep: 10 minutes Cook: 30 minutes Serves: 4

From Hannah: An incredible, rich tasting, vegan pasta dish that reminds us of nacho cheese and we use the sauce for nearly everything.

Ingredients

4 small roasted red peppers

1 cup pasta cooking water, reserved

1/2 cup hemp seeds

1/2 cup cashews

Juice of 1 lemon

1 tsp garlic powder

4 tbsp nutritional yeast

1 teaspoon cayenne pepper

2 teaspoons salt

16 oz pasta

Fresh basil for serving

Start by roasting your peppers. Turn the oven to the broil setting. Place the whole peppers on the top rack and let them roast until the skins turn black. This usually takes about 10 minutes. Flip them and repeat on the other side.
Once the peppers are cool enough to handle, peel off the blackened skins. I like to run them under cool water as I do this. Remove any seeds and place the cleaned peppers in your blender.
Add the garlic powder, hemp seeds, lemon juice, nutritional yeast, cayenne, salt, and about half of the reserved pasta water. Blend until completely smooth and adjust the consistency with more pasta water until it is as creamy as you like.
Cook the pasta according to the instructions on the package. Drain, then pour the sauce over the hot pasta and toss well so everything gets coated.
Serve with fresh basil and enjoy.