STEPS
INGREDIENTS
Soak cashews 2-4 hours or overnight. If you can't wait, like me, boil them.

Soak cashews 2-4 hours or overnight. If you can't wait, like me, boil them.

Boil for 15 minutes.

Boil for 15 minutes.

Strain and set aside.

Strain and set aside.

Dice onion.

Dice onion.

Dice garlic.

Dice garlic.

Make broth. If you use this OMIT the 1/2 tsp salt later in the recipe.

Make broth. If you use this OMIT the 1/2 tsp salt later in the recipe.

Vegetable Broth

Vegetable Broth

Shells

Shells

Boil shells while preparing other ingredients.

Boil shells while preparing other ingredients.

Roast pepper on direct stovetop on low heat, turning every 2 minutes until skin is bubbly.

Roast pepper on direct stovetop on low heat, turning every 2 minutes until skin is bubbly.

Like so.

Like so.

Add to sauce pot.

Add to sauce pot.

Stir in onions for 2 minutes then garlic for 1 minute.

Stir in onions for 2 minutes then garlic for 1 minute.

Peel char off of pepper.

Peel char off of pepper.

Nooch and seasonings.

Nooch and seasonings.

Add all ingredients (except shells) to blender.

Add all ingredients (except shells) to blender.

Then broth.

Then broth.

Blend blend blend.

Blend blend blend.

Return to saucepan and cook 10-15 minutes until sauce thickens.

Return to saucepan and cook 10-15 minutes until sauce thickens.

I reserved a little sauce for chips later.

I reserved a little sauce for chips later.

Add shells to sauce.

Add shells to sauce.

Voilà!

If I had a Ninja or Vitamix the consistency would be much more smooth. Still delicious!

If I had a Ninja or Vitamix the consistency would be much more smooth. Still delicious!

  • 3.0c Pasta (I used shells).
  • 3/4c Unsalted cashews
  • 2.0tsp Oil (I use coconut oil).
  • 1.0 Small Yellow Onion
  • 2.0 Cloves Garlic
  • 2.0c Vegetable Broth
  • 1/2Tbsp Cornstarch
  • 1.0Tbsp Nutritional Yeast (Optional)
  • 1.0 Roasted Red Bell Pepper (Jarred or Fresh).
  • 1/2Tbsp Italian Seasoning (Or Pizza Seasoning).
  • 1/2tsp Salt (Omit if broth is salted).
  • 1.0tsp Ground Mustard
  • 1/2tsp Ground Turmeric