Un-Stuffed Banana Pepper Pasta
This creamy pasta is a celebration of Buffalo summer! Roasted banana peppers and basil ricotta are tossed with garlicky pasta to make this dish one your whole family will love.
Ingredients
Roasted Veggies
- 1 red onion chopped into 1-inch pieces
- 10 -15 Roma and or cherry tomatoes, halved
- 8 banana peppers, seeded and chopped into 1-inch pieces
- 1 teaspoon olive oil
- ½ teaspoon salt
Basil Ricotta
- ½ block of extra firm tofu
- ½ cup raw cashews, soaked at least 10 minutes in very hot water
- ½ cup fresh basil plus extra for serving
- ½ teaspoon salt
- 1½ teaspoons lemon juice
- ½ cup water
- ¼ cup vegan parmesan (optional)
The Rest
- 1 lb pasta tubes or ridge shapes work best with this
- 2 tablespoons vegan butter
- ¼ cup dry white wine
- 5 cloves garlic
- ¼ cup caramelized onions optional
- 2 vegan Italian sausages optional
Instructions
- First, set the oven to 400 degrees. Chop all the veggies, and toss in 1 teaspoon of olive oil. Transfer to a parchment lined baking sheet, and sprinkle with ½ teaspoon salt.Once the oven is at temperature, place the veggies in and roast for about 15 to 20 minutes. You want some char, and a little blistering on the peppers. Keep an eye on them while you prepare the rest of the ingredients, and remove them as soon as they are done. Set aside.
- Next, cook the pasta according to the package directions.
- While the pasta cooks, start the pasta base. Heat a large dutch oven or cast iron skillet over medium-low heat. Add 2 tablespoons of vegan butter to the pan. Add the garlic and let sizzle for about 30 seconds. Add the caramelized onions if using, and then deglaze the pan with the white wine making sure to scrape the bottom of the pan with a wooden spoon.
- When the pasta is done, reserve 1 cup of the pasta water, and drain. Add the reserved pasta water to the pan with the onions and garlic and let reduce for a minute or two. Add the cooked pasta to the pan, toss, and cover.
- Make the Basil Ricotta - Add the soaked cashews, water, salt, lemon, and basil to a high-speed blender and blend until completely smooth. Place the block of pressed extra firm tofu into a medium-sized bowl. Pour the cashew and basil mixture over the tofu, and smash gently with a fork until it is lumpy but well combined. Stir in the parmesan if using, and season with salt and pepper.
- Add the roasted vegetables and 1/2 a cup of the basil ricotta to the cooked pasta, garlic and onions. Stir together well.
- To serve, dish a portion out and add a big spoon of the ricotta right on top. Add sliced vegan Italian sausages if using, and garnish with fresh basil and lots of Franks hot sauce. Enjoy!