|1||bell pepper (red)|
|80 g||cashew nuts|
|7 tbsp||vegetable oil|
|5 g||chili pepper|
|1 tbsp||lemon juice|
|1 tbsp||miso paste|
|2 tsp||vegan Worcestershire sauce|
|½ tsp||Dijon mustard|
|1 tsp||sea salt|
|pasta for serving|
Pre-heat the grill function of your oven to high. Halve bell pepper with a knife, remove core, and wash them. Place halves with skin-side up on a baking sheet and bake on high for approx. 10 min. until skin is completely black. Remove from oven, cover with a slightly wet towel and let cool. Remove black skin from pepper with a knife and discard.
Peel and dice onion and potatoes. Transfer diced onion and potatoes to a pot, cover with water, and cook for approx. 15 min. until tender. While cooking, reserve some cooking water. Strain the mixture and set aside.
Transfer potato-onion mixture, remaining water, and roasted red pepper to a blender. Add cashew nuts, vegetbale, chili pepper, paprika, lemon zest, garlic slice, lemon juice, miso paste, vegan Worcestershire sauce, mustard, salt and pepper. Mix on high for approx. 1 min. In a large pot, cook pasta until al dente according to package instructions. Add sauce and toss to coat. Enjoy!
This and many more quick recipes can be found in Sebastian Copien´s cookbook “Fit-Mix” (ZS Verlag).