Creamy Vegan Red Pepper Pasta with Blistered Tomatoes

Name: Pasta Lada Merah Vegan Krim dengan Tomat Lepuh
Total time: 35 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 lb . rigatoni (DeLallo brand); 2 -3 cups cherry tomatoes; a quick swish of olive oil (DeLallo brand); salt and pepper; 1 1/4 cup cashews; 1/4 cup olive oil; 1 1/2 cups water; 1 large roasted red pepper (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup); 1 clove garlic; 2 tablespoons nutritional yeast (optional); 1 1/2 teaspoons salt; chives and basil for topping

This Creamy Red Pepper Pasta is seriously delicious and seriously vegan! Perfectly chewy rigatoni, blistered juicy tomatoes, a creamy-but-cream-less roasted red pepper sauce, all sprinkled with fresh chives and basil.

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Pasta Lada Merah Vegan Krim dengan Tomat Lepuh

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

6 servings

1 lb . rigatoni (DeLallo brand)
2 -3 cups cherry tomatoes
a quick swish of olive oil (DeLallo brand)
salt and pepper
1 1/4 cup cashews
1/4 cup olive oil
1 1/2 cups water
1 large roasted red pepper (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup)
1 clove garlic
2 tablespoons nutritional yeast (optional)
1 1/2 teaspoons salt
chives and basil for topping

Steps

Cook pasta according to package directions.
Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.
Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.
Serve with tomatoes over the top, as well as herbs and more salt and pepper.