Description
Creamy, high-protein pasta sauce. No cream, no meat, no protein powder. 🍝
The trick: roasted veggies + cashews and almonds, blended until silky and warm. Cashews bring the creaminess, almonds bring even more protein.
This is Part 1 of 3 plant-based protein pasta dinners. Follow so you don’t miss the next two.
Roasted Veggie Protein Pasta Sauce
Ingredients
1 red pepper (cored and seeded)
4 tomatoes
1 medium onion
1 head of garlic
2 Tbsp olive oil
Salt & pepper (or more adventurous seasoning) to taste
1 cup cashews
½ cup almonds
1½ tsp salt
Instructions
Preheat oven to 450°F.
Halve the pepper and remove the seeds. Halve the tomatoes and the peeled onion, and place everything face down on a baking sheet. Cut the top off the head of garlic and add it to the sheet.
Drizzle the veggies with olive oil and season. Roast until the pepper and tomato skins are slightly blackened.
Add the roasted veggies and pan juices to your Vitamix container. Squeeze in the roasted garlic cloves.
Add the cashews, almonds, and salt. Blend on high until smooth and warm.
Toss with your favorite pasta + a little of the pasta water to make the sauce “stick”.
💡 Red, orange or yellow peppers all work. Skip green, or your sauce turns brown.
More plant-based recipes at Blending For Good | A Vitamix You’ll Actually Use
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