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Creamy Red Pepper & Mushroom Rigatoni 🍝
By @realizing_fitness
200g rigatoni or pasta of choice
2 tbsp @love.legrand salted vegan butter
1 red bell pepper, chopped
200g mushrooms, sliced
2 heaping tbsp cashew butter
250ml (roughly) charred red pepper sauce (recipe in comments below)
250 ml plant-based milk
juice from 1 small lemon
salt, to taste
hemp hearts
fresh basil
In a frying pan, over medium heat, melt butter and fry veggies until mushrooms are golden and peppers are tender but crisp. Season.
Stir in remaining ingredients until everything is combined. Simmer on low while you cook pasta according to package instructions.
Drain (reserving 125 ml (1/2 cup) pasta water). Add pasta to frying pan with your sauce. Stir and cook for a minute. Add pasta water (a little at a time) to adjust the consistency of the sauce.
Taste, season according to your preference and serve. Top with hemp hearts and fresh basil. Enjoy!
Serves 2-3
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