Packing a nice kick from chili and cayenne, this Pepper Pasta with Spicy Pumpkin Cashew Sauce is a filling and tasty vegetarian dinner.
Ingredients
- 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
- Bring water to a boil and add pasta and cook for 10 minutes - or according to package directions
- Coat a pan with olive oil, and saute the chopped onion and garlic for about 10 minutes
- 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
- Add the peppers and black beans and stir well for about a minute
- Add the creamed cashews and pumpkin to the pan with the sauteed peppers and onions and garlic
- Add the pasta and all the spices, season to taste and sprinkle with chopped fresh peppers
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Nutrition
Serving: 1g | Calories: 515kcal | Carbohydrates: 70g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Sodium: 303mg | Fiber: 9g | Sugar: 8g
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