Vegan Creamy Roasted Red Capsicum Pasta
Get ready to indulge in creamy goodness with this Vegan Creamy Roasted Red Capsicum Pasta using oat milk.
In this delicious vegan pasta recipe, roasted red capsicum act as the flavour star in this simple dish, adding depth and richness to our pasta sauce.
Vegan Creamy Roasted Red Capsicum Pasta No Cream:
Who says creamy pasta dishes need dairy? I’m about to prove that wrong with this Vegan Creamy Roasted Red Capsicum Pasta. This recipe is not only dairy-free but also incredibly flavourful and satisfying.
By harnessing the natural creaminess of roasted red capsicum and the richness of oat milk, I've created a sauce that's both luxurious and wholesome. Plus, it's so easy to make, you'll wonder why you’ve never used oat milk for pasta sauce based before.
Does Oat Milk Work as a Cream Substitute in Pasta?
Absolutely! Oat milk is a fantastic alternative to cream in pasta dishes. Not only does it provide a creamy texture, but it also adds a subtle sweetness that complements savoury flavours beautifully.
In this Vegan Creamy Roasted Red Capsicum Pasta, oat milk serves as the perfect base for our luscious sauce. Its smooth consistency helps bind all the ingredients together, creating a velvety texture that coats each strand of pasta. Plus, oat milk is naturally cholesterol-free and low in saturated fat, making it a healthier choice for those looking to reduce their intake of dairy products.
The Ingredients for this Vegan Creamy Roasted Red Capsicum Pasta:
Before we embark on our delicious adventure with this recipe, let's familiarise ourselves with the ingredients that make this Creamy Vegan Roasted Red Capsicum Pasta so incredibly satisfying:
Fettuccine pasta
Cashews
Oat milk
Pepper
Garlic powder
Lemon juice
Roasted red capsicum
Basil leaves
Embracing Vegan Comfort Food
With this Vegan Creamy Roasted Red Capsicum Pasta, we've redefined what it means to enjoy a creamy pasta dish without the need for dairy.
By harnessing the natural creaminess of roasted red capsicum and the versatility of oat milk, you will create a sauce that's both indulgent and guilt-free. Whether you're a seasoned vegan or just looking to explore plant-based alternatives, this recipe is sure to become a favourite in your kitchen.
INGREDIENTS
Vegan Creamy Roasted Red Capsicum Pasta
170g fettuccine pasta
1/3 cup cashews
1 cup oat milk
½ tsp pepper
1 tsp garlic powder
1 tbsp lemon juice
¾ cup red capsicum
Fresh basil leaves for garnish
METHOD
Cook the fettuccine according to the instructions on the packet.
Place the roasted red capsicum on a prepared oven tray and bake for 10 minutes at 220°C. Remove from the oven and set aside to cool.
In a blender, combine the cashews, oat milk, pepper, garlic powder, lemon juice, and roasted red capsicum. Blend until smooth.
Heat a frying pan over medium heat. Add the sauce and cook until warmed through, then toss through the cooked pasta. Allow the sauce to thicken to your desired consistency.
Garnish with fresh basil leaves before serving.
