Ingredients:
For the Pasta:
8 oz. elbow macaroni
1 tbsp. olive oil
1 cup frozen peas
½ red bell pepper, diced
½ yellow bell pepper, diced
salt to taste
For the Creamy Vegan Sauce:
1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
1 cup unsweetened oat or almond milk
2 tbsp. nutritional yeast
1 tbsp. lemon juice
1 clove garlic
½ tsp. onion powder
½ tsp. dijon mustard
salt and black pepper to taste
For Garnish:
dried parsley or fresh herbs
red chili flakes (optional)
Instructions:
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. During the last 3 minutes, add the peas to the boiling water. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced red and yellow bell peppers and cook for 3–4 minutes, until slightly softened but still vibrant.
In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, onion powder, mustard, salt, and pepper.
Blend until completely smooth and creamy. Adjust the consistency with a splash more milk if needed.
Pour the sauce into the skillet with the sauteed peppers. Heat gently over medium-low heat, stirring until warm and thickened.
Add the cooked pasta and peas, tossing to coat evenly in the sauce.
Taste and adjust salt or pepper as needed. Sprinkle dried parsley or fresh herbs on top, and add chili flakes if you like some spice. Serve warm and creamy!