Rigatoni with Roasted Red Pepper Sauce

• 12 oz rigatoni
• 1 cup roasted red bell peppers (jarred or fresh)
• 1 cup vegetable broth
• 1/2 cup unsalted cashews (soaked for 4 hours or boiled for 10 minutes)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1/4 cup fresh basil, chopped
• Juice of 1/2 lemon

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, blend roasted red peppers, vegetable broth, cashews, garlic, smoked paprika, red pepper flakes, salt, and black pepper in a food processor until smooth.
3. 3 Heat olive oil in a large skillet over medium heat.
4. 4 Pour the red pepper sauce into the skillet and add nutritional yeast, stirring well.
5. 5 Simmer for 5 minutes, allowing flavors to meld.
6. 6 Toss cooked rigatoni in the sauce until well coated.
7. 7 Stir in fresh basil and lemon juice.
8. 8 Serve immediately.

Nutrition

Tips

• For a richer sauce, substitute cashews with silken tofu.
• Toasted pine nuts or a sprinkle of Parmesan can add extra depth if desired.
• Make ahead by preparing the sauce a day in advance and refrigerating.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with crusty bread for dipping.

FAQ