Spinach Penne with Red Bell peppers, Cherry tomatoes in Chipotle Habanero garlicky Cashew cream sauce. vegan

Instructions

1. 1

   In a large pan, add the oil and heat on medium. Add garlic cloves, stir and cook till they are golden 2-3 minutes, or use roasted garlic cloves and continue to the blend step.

2. 2

   In a blender, add powdered cashew, roasted or golden garlic, water, salt, chipotle hot sauce(or chipotle peppers and hot sauce) and blend until smooth.(It will be a thin cream)

3. 3

   Prepare pasta according to instructions. Reserve some of the water.

4. 4

   In the pan with the oil, add sliced/chopped veggies. We used sliced red and green bell peppers and a few cherry tomatoes. Cook on medium till the veggies are half done.(3-4 minutes).

5. 5

   For Oil-free version, saute the veggies in water or vegetable broth.

6. 6

   Add the pasta and cashew cream, mix well and cook on low until the cream starts to bubble and thicken.

7. 7

   The cream will start thickening very quickly after this point.

8. 8

   Taste and adjust salt and spices. Add a few Tablespoons of the pasta water to adjust sauce if needed.

9. 9

   Take off heat.

10. 10

    Serve hot topped with halved cherry tomatoes, some dried basil and nutritional yeast sprinkle.