EASIEST VEGAN PASTA SAUCE | PLANT BASED BASICS

Welcome to creamy, red pepper, delicious, five minute pasta. So this is gluten free, it's vegan, it's no oil and it's super quick and incredibly delicious. Right, first step, pan on high heat. We're using a wide bottom pan, we find them easier and we've got an induction pan. Right, time to start it. So while that's heating up we're going to make our sauce. Into our blender we have... So we have 100 grams of cashew nuts which we soaked overnight. If you don't have time to soak them overnight, put them in a pan and boil them for about 3-5 minutes in boiling water. Are those raw or... They're raw cashew nuts. Next most important step is to drain and rinse them. Rinsing them you're going to remove some of the acid and make them just feel a little bit sweeter and a little more delicious. So the cashew nuts are going to give that smooth, creamy texture to this sauce. So it's going to be like a beautiful, creamy, red peppery sauce. So 100 grams into a blender or a food processor, we've got 100 grams of soaked and rinsed cashew nuts. In on top of that, we're making this as simple as possible. We bought a jar of roasted red peppers, it's a 480 gram jar. We're going to put in 100 grams of roasted red peppers, so about a third of this jar. So you buy them in any supermarket, roasted red peppers. Okay, juice of half a lemon, just put your hand over to catch any pips. We've got a teaspoon of salt. We're using sea salt, but use whatever salt you have. 500 ml of oat milk or non-dairy milk of choice. A pinch of black pepper, I'm just grinding in a little bit. And a teaspoon of, oh no, teaspoon, that's why you catch it in your hand, of garlic powder. Just going to make it a little easier. So lid on and we're just going to blend until smooth. Okay, blend that until it's really nice and smooth, beautiful level of viscosity. Okay, into our pan. We're going to pour a little bit just to start, just on top of the pan. It will start to reduce. 300 grams of cooked pasta. I went with linguine, go with whatever type of pasta you like. And if you do want to make it a little bit healthier, we've gone with gluten-free linguine. Use whatever type of pasta you like. Okay, I'm just going to stir it around to the base of the sauce to start with. So we've poured in half the sauce just to start with. Because as this cooks down, it's going to kind of thicken and we want to get the perfect degree of viscosity. I have some fresh basil leaves. Viscosity is a fancy term for its degree of thickness or fluidity. Thickness. Thickness, yeah. Like Stephen is not thick. Stephen's very much not thick. So we're just going to bring it to the boil and then reduce it until it comes to a nice, thick, beautiful temperature. So all we did is we simply brought it up to the boil. It's come to temperature. The sauce has thickened to a perfect level of viscosity. Look at that, creamy, delicious. Simple ways of just garnishing it. Obviously, Veganuary is starting in January. The purpose of this dish is just to show you how simple and unintimidating vegan meals can be. If you do want to make it healthier, use wholemeal pasta. If you want to make it gluten-free, use gluten-free pasta. Simple little tips to take it from a good dish to a great dish. I have some toasted gomasio or za'atar or dukkah or toasted seeds with spice mix. Toasted black sesame seeds would be lovely. Some flaked almonds. We've put some basil through it and boom, we're bang, we're ready to go. Class dish. It's really simple. All the family will love this. Make this for your friends and they'll think you're fantastic. And this is oil-free and gluten-free. And also, if you're looking for a lot more recipes, we have a load of five-minute dinners on our channel here. Chickpea curry, I think, is the most viewed one at 1.8 million views at the moment. But there's loads in there, so if you're looking for inspiration, it's quick and easy. Do check them out. Excuse my mess, but it's very hot. So tasty, so creamy, really well-balanced. Absolutely delicious. Thank you for watching. Comment below if you make this. I'm wishing you all the best with Veganuary and ahead. Cheers!