Creamy Vegan Red Pepper Pasta Bakes
Ingredients
Red Pepper Sauce
-
1
teaspoon
olive oil
-
1
unit
shallot, chopped (or ½ small onion)
-
1
clove
garlic, chopped
-
½
teaspoon
smoked paprika
-
½
cup
raw cashews or sunflower seeds, soaked for at least 2 hours and drained
-
2
unit
roasted red peppers
-
1
tablespoon
chopped sun dried tomatoes
-
3
tablespoons
nutritional yeast
-
1
tablespoon
light miso
-
1 ½
tablespoons
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
½
teaspoon
gluten-free tamari soy sauce
-
½
cup
hot water
-
to taste
unit
sea salt and ground black pepper
Pasta
-
1 ½
cups
small crackers of choice
-
1
tablespoon
rosemary leaves
-
1
teaspoon
olive oil
-
8
oz
shaped pasta
Instructions
- Preheat the oven to 350°F and prepare four 1-cup capacity ramekins on a baking sheet.
- Heat oil in a skillet over medium heat, add shallots and garlic, and cook until soft.
- Stir in smoked paprika and cook for an additional 30 seconds.
- Transfer the mixture to a blender and add cashews, roasted red peppers, sun dried tomatoes, nutritional yeast, miso, lemon juice, Dijon, tamari, hot water, salt, and pepper. Blend until smooth.
- In a food processor, combine crackers, rosemary, and olive oil to make the topping.
- Cook the pasta according to package directions, then drain and return to the pot.
- Pour the red pepper sauce over the pasta and mix thoroughly.
- Divide the pasta among the ramekins and top with the cracker mixture.
- Bake for 20-25 minutes until heated through and topping is browned. Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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