Friday, May 12, 2017

Roasted Red Pepper Pasta - Vegan,Plant Based, No oil/sugar

I made this 4 days ago and I can't stop thinking about it - wondering how long I should wait before I make it again, because I could probably eat it every day. My husband took all of the leftovers for lunch the next day, and my kids actually liked it too! See those divine rays of sunlight in the photo? Yes, they are a sign that you should make this too. Now. You are welcome. 

10 red and orange mini peppers - coarsely sliced (or 2 cups normal bell peppers chopped)
1 large jalapeno coarsely sliced
1 large onion coarsely chopped
6 large garlic cloves coarsely chopped
1 tablespoon raw sesame seeds
4-8 baby portabello mushrooms sliced
1/8-1/4 c. balsamic vinegar
2-3 Tablespoons soy sauce
1/2 cup raw cashews
1 cup boiling water
1/2-3/4 cup of coconut milk OR vegetable broth
1 package of pasta 16-18 oz (500 g)
1 Tablespoon smoked paprika (the smoked part is important for a deep rich flavor)
2 Tablespoons fresh/2 teaspoons dried basil
Salt and black pepper to taste

Heat oven to 350* F.
Cover baking sheet with parchment paper, or silpat.

Place the peppers, jalapeno, onion, garlic, and sesame seeds into a bowl and toss to coat with balsamic vinegar. Place on baking sheet and bake for 30 minutes, stirring occasionally.

Saute mushrooms in soy sauce until softened, then remove from heat and set aside.

Bring salted water to boil, and begin to cook pasta.
Add boiling water to cashews and allow to soften for 10-15 minutes, then blend with a high powered blender until smooth. Remove the vegetables from the oven and blend into the cashew milk, adding paprika, coconut milk or vegetable broth (to thin), paprika, basil, salt and pepper to taste. Blend until smooth.

Drain pasta. Leave in colander. Reserve some of the cooking water.
Add sauce to pasta pan and heat.
Add pasta to sauce in the pan, and if needed, thin using the reserved some of the pasta's cooking water.
Serve immediately. Garnish with fresh basil and freshly ground black pepper.

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