Vegan Roasted Red Pepper Pasta

Nutty, earthy, aromatic – who doesn’t love pesto sauce?

This new take on pesto, a dish that has been around since ancient Rome in the Liguria region of Italy, relies on red bell peppers, cashews and almond milk for its creaminess and robust flavor.

Danny kicked up the heart health factor on this particular recipe, taken from Gathering-Dreams.com, by preparing it with whole wheat penne pasta. Pesto is a tasty source of protein and energy calories.

Traditionally composed of basil leaves, garlic, pine nuts, Parmesan or Pecorino cheese, and olive oil, pesto’s health benefits are abundant. Basil, a primary component, is packed with antioxidants and essential nutrients like vitamin K, which supports bone health, and vitamin A, known for its role in vision and immune function. Olive oil, another key ingredient, is renowned for its heart-healthy monounsaturated fats and anti-inflammatory properties.

Pine nuts and cashews, although calorie-dense, offer a dose of healthy fats, protein, and essential minerals like magnesium and zinc. Garlic, a staple for both flavor and health, is celebrated for its immune-boosting, antimicrobial, and cardiovascular benefits.

These ingredients come together to create a sauce that not only tantalizes taste buds but also supports overall well-being. Whether drizzled over pasta, spread on sandwiches, or used as a marinade, pesto remains a versatile and wholesome addition to culinary creations.

Danny suggests serving this flavorful pasta with romaine salad with kefir ranch dressing. As always, all ingredients are available at Stewart’s Food Store.

Serves 4.

Ingredients:

12 oz whole wheat pasta 1 tablespoon extra virgin olive oil 3 garlic cloves - minced 2 shallots - roughly chopped 1 jar roasted red peppers - 15 oz, drained 1/2 cup raw unsalted cashews - notes 2 and 3 1/2 cup almond milk Fresh basil leaves - roughly chopped 1/4 teaspoon red pepper flakes - adjust to taste salt & black pepper - to taste Parmesan - optional

Preparation:

Step 1: Heat the extra virgin olive oil in a skillet or pan, add the onion, garlic, a pinch of salt, and pepper, and let them roast for a few minutes until golden.

Step 2: In the meantime, bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain, and set aside.

Step 3: Transfer the roasted onions and garlic to a high-powered blender, then add the drained roasted red peppers, red pepper flakes, cashews, and almond milk. Blend until smooth and creamy. Taste the sauce, and season with salt and pepper to taste.

Step 4: Add the sauce to the same pan you used to roast the onion and garlic, warm up, add the cooked pasta, add the chopped basil and toss until combined. Serve hot with some extra basil leaves on top, and enjoy!