Add a little bit of *spice* 🔥 with this mouthwatering vegan Red Pepper Pasta!

Ingredients:

• JADA Chicken Mix
• 1 Cup Water
• 1 Tbsp. Oil
• 1 1/2 Tsp. JADA Red Pepper Chicken Salt
• 1/2 Tsp. Garlic Powder
• 2 Red Bell Peppers
• 1/2 Purple Onion
• 2 Garlic Cloves
• 2 Cups Raw Cashews
• 2 tbsp. Nutritional Yeast
• 1/2 Tsp. Smoked Paprika
• 1/2 Tsp. Salt
• 1/4 Tsp. Black Pepper
• Chili Flakes (to taste)
• 1 Cup Oat Milk
• 16oz. Cooked Fettuccini
• 1/8 Cup Pasta Water
• Oil for drizzling
• Chicken Salt for sprinkling
• Fresh Parsley

Step-by-Step Instructions:

1. Add JADA Plant-Based Chick'n Mix with water, oil, red pepper seasoning, garlic, and mix well in medium bowl. Set aside (covered) for 10 minutes.
2. Sprinkle peppers, onion & garlic with Original Chicken Salt & a drizzle of oil.
3. Bake at 350 for 10-15 minutes.
4. Combine roasted peppers and onions with remaining ingredients above pasta and puree in a food processor until smooth.
5. Shape and cook chicken pieces on medium heat with oil until golden-brown.
6. Add pasta sauce to fettuccini. Cook on low for 3 minutes. Add pasta water as needed.
7. Add chicken and serve with parsley and Chicken Salt.