Red Pepper Fettucini | Liv B's Vegan on a Budget

we all do it, the calendar year switches over and we all resolve to make healthier decisions for the year ahead.  for our family it's to try and incorporate a vegan day a couple times a month.  it's good for the planet and our bodies.....and although i'll never be 100% vegan, i can tell you i love all food, food that is flavour punched, delicious, and just gives me 'all the feels'

that being said, i'm so excited to share this next cookbook with you....

Liv B's Vegan on a Budget by Olivia Biermann is filled with 112 simple recipes from breakfast to dessert that share in her passion for inspired and effortless vegan food.  with a focus on balance between health and comfort, and sweet and savoury, you'll find tons of delicious recipes with beautiful  full-colour photos, including her crispy avocado open-faced sandwiches, black bean & corn tacos, maple curry penne, chocolate raspberry mini cakes, just to name a few.

trust me, vegan or not, this cookbook is on point.  

Red Pepper Fettucini

ingredients:
1 tablespoon olive oil
1/2 cup chopped Spanish onion
2 garlic cloves, chopped
3 cups chopped red pepper {about 2 large}
10 oz (300g) fettuccini pasta
3/4 cup unsweetened non-dairy milk
1/2 cup raw cashews {see note below}
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

method:
heat a large frying pan over medium heat.  add the oil, onion, and garlic;  cook for 3 minutes, stirring frequently.  add the bell peppers and cook for 5 minutes, stirring frequently until softened.  remove from heat.
cook the pasta according to pasta directions.  drain and set aside.
add the vegetable mixture, non-dairy milk and cashews to the blender, setting the frying pan aside.  blend on high speed for 2 minutes, until smooth and creamy.
pour the sauce back into the frying pan and heat over low heat.  add the salt and pepper and stir to combine.  simmer for 5-10 minutes, stirring constantly so the sauce doesn't stick to the bottom, until slightly thickened.  taste and adjust the salt and pepper to your liking.
divide pasta among 4 bowls and pour equal amounts of sauce over each.



how to soak cashews:
pureed cashews add creaminess to recipes such as sauces. soaking cashews makes them soft and easier to blend.

1. put cashews in a bowl and cover them with hot water.
2. let stand at room temperature for a minimum of 1 hour or up to 12 hours.
3. drain and use as directed.

if you are super short on time, you can cook the cashews in a pot of  boiling water for 10 minutes, then use and drain as directed.