Cooked - Vegan Pasta Sauce Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Pasta Sauce Recipe

5.0

⅔ cup raw cashews

3 large tomatoes ((about 12 ounces), cut into 1-inch pieces)

1 large sweet potato ((about 8 ounces), cut into 1-inch pieces)

1 large red bell pepper (cut into 1-inch pieces)

1 large yellow onion (cut into 1 ½ inch pieces)

7 large garlic cloves (peeled)

Generous drizzle of olive oil

Generous dash of paprika

Generous dash of onion powder

Generous dash of dried oregano

Salt to taste

1 (15-ounce) can cannellini beans (or white beans, rinsed and drained (or 1 ½ cups cooked))

2 teaspoons sriracha (or hot sauce)

1 ½ tablespoons nutritional yeast ((optional))

3 cups vegetable broth (plus more to taste)

Freshly ground black pepper ( to taste)

Fresh lemon juice (to taste)

Preheat the oven to 425ºF.
Soak the cashews: Place the cashews in a heat resistant bowl or cup and cover with boiling water. Set aside.
Roast the veggies: Transfer the tomatoes, sweet potato, bell pepper, onion, and garlic to a large rimmed nonstick baking sheet. Toss with olive oil, paprika, onion powder, oregano, and salt. Roast for about 25 minutes, or until the sweet potato is tender. Toss after 15 minutes so they cook evenly.
Blend the sauce: Drain the cashews. Transfer them to a high-speed blender. Add the roasted veggies, white beans, sriracha, nutritional yeast, and vegetable broth. Blend until smooth.
Heat the sauce: Transfer the sauce to a large skillet and cook over medium heat until warmed through, stirring frequently. Season with salt, black pepper, and fresh lemon juice as desired.
Add pasta: Mix in the desired amount of al dente pasta. (Makes enough for 16 ounces.)

Course🍯Sauce

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 43 weeks ago

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