Creamy Vegan Roasted Red Pepper Pasta

This past week every morning I woke up it’s been almost pitch black outside.  And let’s just clarify something here, it’s not like I wake up super early either. (usually, around 7:30 am) This is the time of year I like to refer to as the “pre-daylight savings phase.”
The couple weeks before we change the clocks, where it feels like night time when you wake up. Ahhh yes, nothing like waking up in the morning thinking it’s the middle of the night and just wanting to go back to sleep!

Luckily, there are only a few more days left of this until we get a bit more light in the morning…though then it’ll start getting dark out around 4 pm. The trade-off!

That being said, for me, this also marks the season of warming and cozy dishes. I’m talking recipes like roasted sweet potato curry, and Thai coconut soup. yummm. With darkness upon us (I know, I’m being a bit dramatic) we all need some warm and cozy foods in our lives, like this creamy vegan roasted red pepper pasta.

This pasta dish is one of those meals that you just want to curl up with a giant bowl of and dig in while wearing some cozy socks and a blanket thrown over you like a sweater. mmmm. doesn’t that sound kind of nice?

Creamy Vegan Roasted Red Pepper Pasta
Yum this looks delicious! Have you every tried adding cashews or full fat coconut milk for extra creamy deliciousness?

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients:

•     8 ounces rotini pasta (or pasta of your choice)
•     1 teaspoon dried oregano
•     1/2 cup medium yellow onion (about 1 cup)
•     1 tablespoon olive oil
•     1/2 cup water
•     2 tablespoons tomato paste
•     2 medium cloves garlic, minced
•     1/2 teaspoon kosher salt + more to taste
•     1/3 cup raw whole cashews
•     1 (15-ounce) jar roasted red peppers, drained
•     4-5 fresh basil leaves, chiffonaded
•     1/4 teaspoon freshly ground black pepper + more to taste

Directions:

1. Cook the pasta. Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
2. Saute the onion, oregano, and garlic. While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
3. Make the sauce. Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
4. Mix the pasta and sauce. Return the pasta to the pot you cooked it in or to the saute pan – whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
5. Adjust seasonings. Taste and add more salt and pepper if desired.
6. Garnish and serve. Sprinkle basil over the top and serve!

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