Vegan Fajita Cashew Cream Pasta
Full ingredient list
- 8.0 oz rigatoni
- 1.0 cup cashews
- 1.0 tbsp olive oil
- 1.0 medium red bell pepper
- 1.0 medium yellow bell pepper
- 1.0 medium green bell pepper
- 1.0 medium onion
- 2.0 cloves garlic
- 1.0 tsp cumin
- 1.0 tsp chili powder
- 0.5 cup vegetable broth
- 2.0 tbsp fresh cilantro
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Preparation
1
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2
Combine the soaked cashews with 1 cup of water in a blender. Blend until smooth and creamy. Set aside.
3
Heat olive oil in a large skillet over medium heat. Add the sliced red, yellow, and green bell peppers along with the onion. Cook, stirring occasionally, until softened, about 5-7 minutes.
4
Add the minced garlic, cumin, and chili powder to the skillet. Continue to cook for another minute until the spices are fragrant.
5
Pour the cashew cream and vegetable broth into the skillet. Stir well to combine and let simmer gently for 2-3 minutes until heated through.
6
Add the cooked spaghetti into the skillet, tossing to coat the pasta evenly with the creamy sauce. Adjust seasoning with salt and pepper to taste.
7
Transfer the Vegan Fajita Cashew Cream Pasta to serving plates and garnish with fresh chopped cilantro.