Roasted Red Pepper Sauce
1 cup raw cashews, soaked overnight and drained
⅔ cup veggie broth
½ cup nutritional yeast
4 tablespoons lemon juice
3 cloves garlic
½ tsp sea salt
¼ tsp black pepper
Pinch of red chili flakes
2 cups roasted red bell peppers (roughly the amount of two, 12-oz jars)
Combine all ingredients in a blender and blend until smooth. Add an additional ½ tsp sea salt if desired (depending on the sweetness of your bell peppers). You will have plenty of extra sauce, this recipe is meant for you to have extra sauce.
12-16 oz red lentil pasta, cooked according to the instructions – Barilla Red Lentil Spaghetti is our favorite.
Coat cooked and drained pasta in the sauce and serve with something green – sautéed spinach, kale sautéed with garlic, steamed broccoli or roasted zucchini.