Creamy Vegan Red Pepper Rigatoni

• porciones: Serves: 2
• tiempo total: 2 minutes

Ingredientes

For the sauce

280g roasted red peppers from a jar, drained

60g raw cashews, soaked in hot water for 15 minutes

2 cloves garlic

2 tbsp olive oil

1 tbsp nutritional yeast

1 tsp smoked paprika

1/2 tsp chilli flakes

1 tbsp lemon juice

Salt and pepper, to taste

For the pasta

250g rigatoni

Reserved pasta water

Vegan parmesan, to serve

Instrucciones

Cook the rigatoni in salted boiling water until al dente, reserving a cup of pasta water before draining.

Drain the soaked cashews and add them to a blender with the roasted red peppers, garlic, olive oil, nutritional yeast, smoked paprika, chilli flakes and lemon juice.

Blend until completely smooth, then season with salt and pepper.

Pour the sauce into the pan and warm gently over a low heat for 2 minutes.

Add the rigatoni and toss, loosening with a splash of pasta water until silky and well coated.

Serve straight away, topped with vegan parmesan and extra chilli flakes.