Creamy, Roasted Red Pepper Pasta

Step 1: Preheat your oven to 450 degrees.

Step 2: Add parchment paper to a cookie sheet.

Step 3: Place red peppers slices, skin side up, onto parchment.

Step 4: Drizzle lightly with olive oil and roast in the oven for approximately 30-40 minutes until wilted and charred.

Step 5: Let peppers cool, then remove seared skin under cold water.

Step 6: Set aside.

Step 7: Next, take your garlic bulb (leave papery husk on) and cut ⅛”-¼” from top. The root side should remain intact.

Step 8: Drizzle olive oil over exposed garlic and wrap in foil.

Step 9: Bake for 30 minutes. Cloves will be savory, soft, and delicious.

Step 10: Add ½ cup of broth, five roasted garlic cloves, roasted pepper slices, and ¼ of the onions you diced earlier, to a blender.

Step 11: Blend well. Consistency should be loose.

Step 12: Put to the side.

Step 13: Boil water for spaghetti. Cook until al dente. Run a fork through to separate strands.

Step 1: Pour cashews into a blender.

Step 2: Add ¼ cup vegetable broth and blend until smooth. Add more broth if needed.

Step 3: When cashews reach creamy consistency, add nutritional yeast, plant based mozzarella cheese shreds, garlic powder, onion powder, salt, and pepper.

Step 4: Blend until ingredients are combined well and set aside.

Step 1: Pour 1 teaspoon olive oil into a large pan.

Step 2: Add remaining diced onion.

Step 3: Sprinkle in some red pepper flakes and sauté until onions become transparent.

Step 4: Add chopped, fresh parsley.

Step 5: Continue cooking 1-2 minutes.

Step 6: Next, pour in roasted, red pepper sauce. Stir to combine and simmer for approximately 10 minutes.

Step 7: Add cashew cream. Stir well.

Step 8: Use tongs to transfer spaghetti to sauce pan.

Step 9: Toss well to coat every strand of pasta with yummy sauce.

Step 10: Top with your favorite plant based parmesan cheese, nutritional yeast,etc…..