Vegan Red Pepper Pasta with Charred Corn & Basil
Ingredients
The sauce
-
1
tablespoon
olive oil
-
1
small
red onion, chopped
-
2
cloves
garlic, chopped
-
½
teaspoon
chili flakes
-
1
medium
yellow zucchini, chopped
-
¼
cup
raw cashews, soaked for at least 1 hour and drained
-
3
tablespoons
nutritional yeast
-
1 ½
tablespoons
light miso
-
2
tablespoons
lemon juice
-
1 ½
teaspoons
Dijon mustard
-
1
teaspoon
Tamari soy sauce or coconut aminos
-
½
teaspoon
smoked paprika
-
½
cup
vegetable stock or water
The pasta and corn
-
¾
lb
short pasta (e.g., cassarecce)
-
2
cobs
corn
-
1
cup
fresh basil leaves, roughly chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat and cook red onion, garlic, and chili flakes until soft.
- Add chopped zucchini, season with salt and pepper, and sauté until soft.
- Transfer the mixture to a blender and add cashews, 2 roasted red peppers, nutritional yeast, miso, lemon juice, Dijon mustard, tamari, smoked paprika, and vegetable stock. Blend until smooth.
- In the same pan, sauté corn kernels until charred and soft, then season with salt and pepper.
- Cook the pasta according to package directions and drain, reserving some cooking water.
- Slice the remaining roasted red pepper and add it to the pan with corn, along with the cooked pasta, red pepper sauce, and chopped basil. Stir to combine and heat through, adding reserved pasta water as needed.
- Serve immediately, garnished with extra basil, chili flakes, and olive oil.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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