Every so often when the stars align…I hit it out of the park with a made up supper recipe! I’m guessing some of you would love to have kids like mine that are willing to eat the @#$% that I feed them, but I still feel like I have a tough crowd sometimes (like my son!!). So when I make something that EVERYBODY loves (and wants to take to lunch 3 days in a row lol!), then I know I’m onto something good.
This creamy, vegan roasted red pepper pasta sauce is all things you can imagine it would be! A little sweet, a little garlicky with just a little bit of lemon – a complete delight for the tastebuds! (And in case you were wondering we had this with red lentil pasta – which everyone also agreed was great as well!) You might be a little surprised by the ingredients but they work really well together to create this meal that everyone is bound to love (if my son loves it then you know it’s a safe bet!). Best of all, it’s a really quick and easy meal!
Firstly you’ll want to steam 1/2 cauliflower until it’s very soft. As it’s steaming, saute your garlic. When they are both ready, add to blender with remaining ingredients and blend well, using your tamper. If the sauce is too thick, you can slowly add a little more nut-milk to help your blender. You may find that your sauce retains a little bit of texture, and that’s ok – it totally works with the pasta. Enjoy!!
- 8 large cloves garlic, coarsely chopped
- 2 tbsp olive oil
- 2 c (packed) cauliflower
- 3.5 c roasted red peppers (the ones in olive oil, or roast them yourself*)
- 1.5 c cashews, soaked 6-8 hrs (or if you're in a rush, pour boiling water over them and let sit for an hour before using)
- 1.5 c unsweetened plain nut milk, plus extra if necessary
- ¼ c freshly squeezed lemon juice
- 2 tsp salt
- optional: 1 tsp garlic powder (not garlic salt)
- ¼ c fresh basil, chopped
- Steam cauliflower until very soft, drain excess water.
- Meanwhile, saute garlic in olive oil until golden.
- Rinse and drain cashews and add to blender with nut milk, blend until smooth. Add all remaining ingredients to blender except garlic powder and basil, and blend until fairly smooth (some texture is ok). If your blender needs help add in ¼ c of extra nut milk at a time until your blender can handle it.
- Taste, and if you want it more garlicky, then add garlic powder.
- Warm sauce gently in a saucepan, stirring frequently. Add chopped basil shortly before serving over your pasta of choice.