Creamy Roasted Capsicum Pasta (Cashew Milk)
I've been experimenting with capsicum a bit more lately, and actually roasting a capsicum brings out SO MUCH MORE FLAVOUR!
I've been making roasted capsicum soups and pastas, and this creamy roasted capsicum pasta dish will tick all the boxes 😁
This recipe uses cashew milk to give it a very creamy taste and texture
INGREDIENTS
Creamy Roasted Capsicum Pasta:
2 red Capsicums
1 cup of cashew milk or nut milk of choice (I find cashew milk is the creamiest)
1 tbsp olive oil
1 tsp salt
2 garlic cloves
1/4 Almond butter
1/2 cup mushrooms, sliced
1 zucchini, diced
Spaghetti
METHOD
Place capsicum on an oven dish and place in oven on HIGH for about 5 minutes or until black spots appear. Turn over and cook for a further 5 minutes
Quickly take out capsicums and place straight into a large bowl and place a plate on top. You want to sweat the capsicums
Once slightly cooled, peel off capsicum skin with tongs or fingers. Slice into smaller pieces and discard any seeds.
Place capsicum, nut milk, olive oil, salt, garlic and almond butter into a blender and blitz to combine.
Cook pasta as per packet instructions and set aside.
Meanwhile, cook mushrooms and zucchini in a fry pan with some olive oil until slightly browned. Then add in capsicum sauce and pasta.
Toss with tongs so sauce covers pasta and veggies completely.
