One-Pot Pasta with Roasted Red Pepper Sauce
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
8
Servings
8
Ingredients
Sauce
  • 3/4cup raw cashews, soaked overnight, then drained and rinsed
  • 1jar roasted red peppers, drained
  • 4cloves garlic, minced
  • 3Tbsp. tomato paste
  • 2Tbsp. nutritional yeast
  • juice of half a lemon
  • 1/4tsp. salt
  • 1/4tsp. black pepper
  • 1/4cup vegetable stock or broth
Pasta
  • 1Tbsp. olive oil
  • 1 yellow onion, diced
  • 2cloves garlic, minced
  • 3cups vegetable stock or broth
  • 1lb. dry penne pasta
  • 1/2tsp. Italian seasoning
  • 1/2tsp. salt (to taste, depending on saltiness of stock/broth)
  • 1/4tsp. red pepper flakes
  • 4 large handfuls of baby spinach
  • chopped fresh basil, for garnish
Instructions
  1. In a high-speed blender or food processor, blend sauce ingredients until smooth and creamy. Set aside.
  2. Heat oil in a dutch oven or large pot over medium heat. Sauté onion until starting to soften, then add garlic and continue to sauté another minute, until fragrant.
  3. Add the stock/broth, dry pasta, salt, Italian seasoning and red pepper flakes, and stir to combine. Cover and bring to a strong simmer, then turn heat down to medium-low. Keep covered and continue to simmer, stirring occasionally, for 15 minutes.
  4. When pasta is almost cooked, uncover the pot and add the sauce. Stir to coat noodles, then stir in spinach. Cover pot again for a few minutes to let the spinach wilt, noodles finish cooking, and sauce warm through. If you prefer a thinner sauce, add another splash of broth to get desired consistency.
  5. Serve pasta topped with fresh basil, and enjoy!
Recipe Notes

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
One-Pot Pasta with Roasted Red Pepper Sauce
Print Recipe
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
8
Servings
8
Ingredients
Sauce
  • 3/4 cup raw cashews, soaked overnight, then drained and rinsed
  • 1 jar roasted red peppers, drained
  • 4 cloves garlic, minced
  • 3 Tbsp. tomato paste
  • 2 Tbsp. nutritional yeast
  • juice of half a lemon
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup vegetable stock or broth
Pasta
  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable stock or broth
  • 1 lb. dry penne pasta
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. salt (to taste, depending on saltiness of stock/broth)
  • 1/4 tsp. red pepper flakes
  • 4 large handfuls of baby spinach
  • chopped fresh basil, for garnish
Servings:
Units:
Instructions
  1. In a high-speed blender or food processor, blend sauce ingredients until smooth and creamy. Set aside.
  2. Heat oil in a dutch oven or large pot over medium heat. Sauté onion until starting to soften, then add garlic and continue to sauté another minute, until fragrant.
  3. Add the stock/broth, dry pasta, salt, Italian seasoning and red pepper flakes, and stir to combine. Cover and bring to a strong simmer, then turn heat down to medium-low. Keep covered and continue to simmer, stirring occasionally, for 15 minutes.
  4. When pasta is almost cooked, uncover the pot and add the sauce. Stir to coat noodles, then stir in spinach. Cover pot again for a few minutes to let the spinach wilt, noodles finish cooking, and sauce warm through. If you prefer a thinner sauce, add another splash of broth to get desired consistency.
  5. Serve pasta topped with fresh basil, and enjoy!
Recipe Notes

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

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