This is part two of bare-chested chef’s recipe for his Pumpkin & Sage Ravioli with creamy capsicum sauce, but this sauce will work just as well as a standard pasta sauce for any dish you can think of. This sauce was adapted from Vegan Dad and is really delicious. As a vegan, I thought creamy pasta sauces would be a thing of the past so this was a really nice surprise. I’m looking forward to experimenting with the cashew cream idea in the future with some other recipes.

Creamy Capsicum Pasta Sauce

Ingredients:

1 red capsicum
1 orange capsicum
1 tbs olive oil
2 small red chilis finely chopped (or 1tbs dried)
1 tbs non-dairy margarine
1 leek, chopped
4 cloves garlic, minced
1 tbs dried basil
1 cup raw cashews
1 1/2 cups water
1/2 cup vegetable stock
salt and pepper to taste
Pasta of your choice (or our Ravioli)
Parsley to garnish

Method:

1. Place your capsicums in a baking dish and bake in the oven at high heat until the skin is wrinkled and blackened. Remove from the oven, remove the skin and seeds and chop roughly

2. Place the cashews in a blender and pour in enough of the water to cover. Blend into a paste. Add the rest of the water and blend until very smooth. Let the cream sit for about 20 minutes, It will appear quite watery but don’t panic the cream will thicken up as the blended cashews absorb some of the water. After 20 minutes, add the roasted capsicum, basil, chili and vegetable stock.

3. In a medium pan, over medium heat, heat the oil and margarine, add garlic and leek and cook until translucent, add the cashew cream mixture and blend with a hand-held blender until mixture is smooth. Add salt and pepper to taste. Heat the mixture, but don’t let it boil.

4. Once sauce is hot, pour over your cooked pasta, garnish with parsley and serve.










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