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Vegan Fusilli with Roasted Red Pepper Cashew Butter and Caramelized Zucchini

Smoky and creamy Spanish roasted red pepper and cashew butter fusilli with caramelized zucchini.
Difficulty: Easy
Time: 20-25 min
This dish is Vegan
Calories: 732 Fat: 14g Carbs: 60g Protein: 22g

This Spanish-inspired dish has the mouthfeel of cheese without dairy! We use cashews to create a creamy sauce with roasted red peppers. It coats the pasta and lightly caramelized zucchini. We finish with smoky paprika, fresh lemon juice, and fresh herbs for the perfect balance.

Ingredients
Fusilli pasta
Cashews
Paprika
Garlic
Shallot
Lemon
Zucchini
Roasted Red Pepper

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Garnish To add decorative or savory touches to food.

What you need

Medium pot

Medium sauté pan

Food processor or blender

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups of salted water to a boil over medium heat. Wash and dry all produce. Mince or grate garlic. Rough chop parsley leaves and stems. Peel and mince shallot. Cut lemon in half, then juice. Remove stem from zucchini, julienne.

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Step 2: COOK PASTA

Add fusilli to boiling water and cook for 8-10 min until al dente. Reserve 1 cup pasta water; strain and set aside. While pasta is cooking, begin making the sauce (Step #3).

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Step 3: MAKE SAUCE

Place roasted bell peppers, three-quarters of the cashews, 2 Tbsp. oil, a pinch of salt and pepper in blender or food processor. Pulse until smooth and incorporated, about 2-3 min; set aside.

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Step 4: COOK ZUCCHINI

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add remaining cashews and toast for 1 min until browned. Remove from pan; add zucchini and cook 3-4 min until lightly browned and caramelized. Remove from pan.

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Step 5: FINISH PASTA

Using the same pan, add shallot, garlic, and paprika over medium heat; cook 1 min until aromatic. Add roasted red pepper sauce, 1 cup pasta water and fusilli. Stir until combined and warm, about 2-3 min; add 2-3 tsp lemon juice and stir.

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Step 6: PLATE YOUR DISH

Divide fusilli between two bowls. Garnish with parsley and toasted cashews. Enjoy!