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Ingredients

  • 1 16-oz box dry pasta of your choice I used Barilla pipette
  • 1 25 oz jar of pasta sauce
  • 1 16 oz jar of roasted red peppers drained
  • 3/4 cup cashews
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup cashew or oat milk
  • 1/4 teaspoon cayenne pepper or to taste

Optional for sauce (but recommended!)

  • 1 tablespoon nutritional yeast I like the nutty flavor it adds
  • 3-4 cloves of roasted garlic See notes for recipe

Instructions

  1. Bring a large pot of salted water to boil. When water is boiling, add in pasta and cook al dente according to box instructions.

  2. While pasta is cooking, add all other ingredients to a blender and blend on high until creamy. For the cayenne pepper, you can add as little or as much as you want-just be sure to taste as you go!

  3. Mix cooked pasta with the sauce. Top with optional parmesan cheese (or dairy-free parmesan) and enjoy!

Recipe Notes

Click here for recipe for roasted garlic!