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Pepper Cream Pasta

by Gloria Kim

1 package of pasta (16-18oz. dried of your preferred pasta)

1cup raw cashew nuts

2 cup water

1/2 red or orange bell pepper (orange has a milder taste)

2 tsp. salt

2 tsp. onion powder

1/2 tsp. garlic powder

5 tbsp. nutritional yeast flakes

3 tsp. lemon (or lime) juice

Start heating large pot of salted water to boil pasta and cook al dente. Set aside in colander.

While pasta is cooking, blend other ingredients in a blender on high until very smooth.

Pour sauce into a medium sauce pan and heat until thickened, stirring frequently (takes ,10 minutes).

Mix cooked pasta and cream sauce together.

Add hot sauce if desired (Sriiracha is pretty good with this!)

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