Creamy Vegan Bell Pepper and Carrot Pasta Sauce (Oil-free)
This creamy, oil-free vegan pasta sauce features delicious, wholesome ingredients like ground cashews, bell peppers, carrots, garlic, and nutritional yeast.
Equipment
- Blender
- Saucepan or deep skillet
Ingredients
For the sauce:
- 2 red bell peppers
- 4 carrots
- 1 garlic clove
- 80 g cashews
- 300 ml water
- 1.5 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sweet paprika powder
- 1 tbsp smoked paprika powder
- 2 tbsp nutritional yeast
- 1 tbsp rolled oats
Extra for the sauce:
- 500 g frozen edamame
- A handful of fresh basil
For serving:
- 500 g whole grain macaroni or any pasta of your choice
Instructions
- Wash and clean the bell peppers, carrots, and garlic. Cut the peppers and carrots into smaller pieces to make blending easier.
- Start cooking the whole grain pasta in salted water.
- Place all sauce ingredients into the blender: bell peppers, carrots, garlic, cashews, water, salt, black pepper, sweet and smoked paprika powders, nutritional yeast, and oats. Blend until smooth and creamy.
- In a saucepan or large skillet, cook the frozen edamame with a little water and salt for about 5 minutes.
- Add the blended sauce to the edamame and cook for a few more minutes over low heat, stirring occasionally, until the sauce starts to bubble and thickens slightly. Once thickened, remove from heat.
- When the pasta is cooked, drain it and combine with the sauce and edamame.
- Wash the fresh basil and serve it over the pasta.