Turn your weeknight pasta into a creamy, smoky, protein-packed dish everyone will rush to the table for.
Weeknight dinners are the perfect time to slow down and enjoy a good meal with the people you love. It’s when everyone comes together, shares stories, and just relaxes after a long day. And nothing brings people to the table quite like a big, comforting bowl of pasta.
In this recipe, creator Lizzie Cawley mixes sweet roasted red peppers with creamy cashews to make a smooth, rich sauce. The red peppers are roasted just enough to bring out a smoky flavor, making the sauce even more delicious. She also adds Sunwarrior Protein Powder for an extra boost of nutrition. Packed with plant-based protein, this tasty, cozy meal for the family not only fills you up but also gives your body the right amount of nutrients!
Ingredients
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2 roasted red peppers
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1/2 cup cashews (soaked in hot water for 10 mins)
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2 cloves garlic
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1 1/2 - 2 cups starchy pasta water
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Salt (to taste)
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Pepper (to taste)
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Seasonings (to taste)
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12-ounce angel hair pasta (3/4 of a standard box)
Instructions
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Bring a pot of salted water to a boil. Cook pasta according to package instructions. Before draining, reserve 1 1/2 to 2 cups of pasta water, then drain.
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In a blender, combine roasted red peppers, soaked cashews, Warrior Blend Protein Powder, garlic, salt, pepper, and 1 1/2 cups of reserved pasta water. Blend until completely smooth and creamy.
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Return the drained pasta to the pot or a large pan. Pour the sauce over the pasta and toss to coat evenly.
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Add more reserved pasta water, a little at a time, until the sauce is silky and coats the pasta smoothly.
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Adjust salt and pepper as needed. Serve immediately.
