Creamy Red Pepper Penne with Garlic Spinach

Easily one of my favorite pasta dishes to date. Definitely one to make for your favorite vegan crush. We at Burnt Lentils recommend starting with a nice little arugula salad with some balsamic, maybe making some garlic bread on the side, a good but cheap cabernet and then your crush’s favorite dessert to finish it off (maybe our chocolate coffee zucchini cake?!?!?). 

Can anybody else easily eat a whole package of pasta in one sitting? Just me? Okay then, cool. For people with a relatively normal appetite, I’d say this serves 2-3. 

One red bell pepper
Two cloves of garlic
~1.5 cups of raw cashews - soaked overnight or boiled until soft and strained
~3 tablespoons of nutritional yeast
~1.5 cups of boiling water
2 tablespoons olive oil
2 tsp rosemary 
1 tsp cayenne pepper
~3 cups of spinach
1 package of your favorite penne pasta


  1. First things first, put the oven on a low broil and get a pot of water boiling for the pasta. Loosely chop up the red pepper, place it on a tray with one clove of garlic and put them in the oven to roast for about ~10 minutes or until the pepper is nice and soft. 

  2. In a blender, add the cashews, roasted pepper, roasted garlic, nutritional yeast, olive oil, hot water, rosemary and cayenne pepper. Blend until smooth, taste test, maybe add a bit more water and this is where I’ll add salt and black pepper to taste before blending it again. 

  3. Add the pasta to the boiling water. Get a large non stick pan going on medium high heat with a dash of oil and the other clove of garlic chopped nice and small. Put the spinach in the pan, moving it around until it all wilts and then add the blender of sauce. Strain the pasta and add it to the pan, incorporating everything together.

  4. Toss it into two bowls, crack some black pepper on top, put the Dean Martin playlist on a low volume, look your partner in the eyes, tap your wine glasses together and enjoy!