small jar of vegan pesto (whatever kind of pesto you like will be great)
4 dollops of a creamy cheese (I used Kite Hill's vegan cream cheese with chives and it was perfect)
Instructions
Boil the pasta al dente.
Put the red peppers, sun-dried tomatoes, garlic, cashews, and ½ cup basil into a blender (I used my Vitamix, so it was really quick). Whiz it up until smooth and creamy.
Drain the pasta.
Toss the pasta with as much sauce as you like.
Divide the pasta between 4 bowls.
Top with pesto, arugula, cheese, and extra basil leaves.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/roasted-red-pepper-pasta-bowl/