Roasted Vegetable Pasta with Cashew Sauce

by Laurel on March 21, 2013

Geez, can you believe it’s almost April?! I don’t know about you, but 2013 has been flying by. As usual, I’m rocking with a very busy schedule between my writing job, working out, teaching a few dance classes, editing a book for a friend, cooking, blogging, and more. To keep up with it all, I’ve been surviving on big homemade meals that I make on Sunday nights that can feed my boyfriend and I for a full week. Sure, it’s not as exciting to eat the same thing many nights in a row, but it works for us right now, and it’s saving us money too.

My latest dish is whole wheat pasta with flavor-packed roasted vegetables, covered with a creamy cashew sauce. I like this dish either warm or cold, and you can eat it plain or with your favorite protein on top. Once it’s made, you’ll have a healthy but hearty meal ready any time you need it.

Roasted Vegetable Pasta with Cashew Sauce
(makes about 8-10 servings)

Roasted Vegetable Pasta with Cashew Sauce
Pasta and vegetables:
2 red bell peppers
1 orange bell pepper
2 yellow summer squashes
1 red onion
4 cloves garlic
2 tbsp. olive oil
1 lb. whole wheat pasta (such as penne or rigatoni)
1/2 tsp. red pepper flakes (plus more garnish, optional)
1 cup fresh spinach leaves
1 cup fresh basil leaves
1 cup chopped pecans
Salt & pepper (to taste)

Cashew sauce:
1/2 cup cashew butter
1/2 lemon
1/2 tsp. salt
1/4 cup nutritional yeast flakes
1 tbsp. soy sauce
1/2 cup coconut milk
1/4 cup water
1/4 tsp. black pepper

Preheat your oven to 425 degrees. Cut up the red and orange bell peppers, squashes, and red onion into bite-sized pieces and spread out on a sheet pan. Chop up the garlic into smaller pieces and add them to the pan. Drizzle olive oil on top and sprinkle on a little salt and pepper. Toss together and roast in the oven for 40 minutes.

Boil the pasta according to the directions on the package, then rinse with cold water and drain. Spread the pasta out in a large casserole dish.

In a food processor or blender, combine the cashew butter, salt, nutritional yeast, soy sauce, coconut milk, water, and black pepper. Squeeze the juice out of the lemon half and add it in. Blend on high until smooth. Pour the sauce over the pasta.

When the vegetables are finished roasting, allow them to cool for 5-10 minutes. Then, add them to the pasta and sauce, and stir well. Stir in the spinach, basil leaves, pecans, and red pepper flakes. Do a taste test, then season with additional salt and pepper if necessary.

Serve plain or with your favorite protein on top. If you like, sprinkle a little extra red pepper flakes on top for spice.

Roasted Vegetable Pasta with Cashew Sauce
Roasted Vegetable Pasta with Cashew Sauce
Roasted Vegetable Pasta with Cashew Sauce

Roasted Vegetable Pasta with Cashew Sauce

Shown here with Gardein Chick'n Scallopini on top.

Roasted Vegetable Pasta with Cashew Sauce

Shown here with Gardein Chick'n Scallopini on top.

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