vegetarian•healthy
Pepper Pasta with Spicy Pumpkin Cashew Sauce
Packing a nice kick from chili and cayenne, this Pepper Pasta with Spicy Pumpkin Cashew Sauce is a filling and tasty vegetarian dinner.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups dry pasta
- Olive oil
- 1 red onion -chopped
- 4 cloves garlic
- 1 green bell pepper -chopped
- 1 red bell pepper -chopped
- 1 yellow bell pepper -chopped
- 1 cup black beans (soaked and cooked or canned)
- 1 cup pumpkin
- 1 cup soaked cashews (Mine were in the fridge overnight)
- 1/3 cup almond milk
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon chili
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
- salt and pepper to taste
Instructions
- 1
Bring water to a boil and add pasta and cook for 10 minutes - or according to package directions
- 2
Coat a pan with olive oil, and saute the chopped onion and garlic for about 10 minutes
- 3
While the onions are sauteing, add the cashews and almond milk to a blender or food processor and whiz till creamy and set aside for a moment
- 4
Add the peppers and black beans and stir well for about a minute
- 5
Add the creamed cashews and pumpkin to the pan with the sauteed peppers and onions and garlic
- 6
Add the pasta and all the spices, season to taste and sprinkle with chopped fresh peppers