Pasta vegana cremosa de pimientos rojos asados

Ingredientes

• 1 cup soaked cashews
• 3 cloves garlic
• 2 cups water
• pinch salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• 2 tbsp vegan butter
• 2 tbsp cornflour
• 1/2 cup store-bought roasted red bell pepper
• 16 oz pasta

Preparación

1. 1

   Add Ingredients: Add all the ingredients except the butter and the cornflour to a blender.

2. 2

   Blend until smooth and creamy, scraping down as necessary.

3. 3

   Cook Butter: Heat a pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3–4 minutes until the flour is lightly toasted and a shade darker.

4. 4

   Add Remaining: Slowly stream in the roasted pepper cream, whisking as you pour so it doesn't clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3–5 minutes, then remove from heat.

5. 5

   Cook Pasta: Cook your chosen pasta as indicated in the package.

6. 6

   Serve the pasta with the roasted pepper cream.

7. 7

   Store the roasted pepper cream in the fridge for up to a week.