Roasted Red Pepper Pasta Bowl
Recipe type: pasta, paleo, vegan, Italialn
Cuisine: recipe adapted from: Half Baked Harvest
Prep time: 
Cook time: 
Total time: 
Serves: 4
This pasta is paleo, vegan, creamy, and healing! Oh, and did I mention it is awesomely delicious and so easy to make...
  • 16-oz jarred roasted red peppers
  • 10 sun-dried tomatoes, packed in oil, drained
  • 2 large garlic cloves
  • ¼ cup raw cashews (you can buy them here)
  • ½ cup packed fresh basil leaves (plus more for serving)
  • 12 oz pasta -- I used a paleo, lentil pasta (you can buy the lentil pasta here)
  • a few handfuls of fresh arugula
  • 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)
  1. Boil the pasta al dente.
  2. 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.
  3. Drain the pasta.
  4. Toss the pasta with as much sauce as you like.
  5. Divide the pasta between 4 bowls.
  6. Top with pesto, arugula, cheese, and extra basil leaves.
  7. Enjoy!
Recipe by Kitchen of Youth at