| OWL Venice

Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta

With creamy cashew roasted red pepper sauce, fresh basil, oregano, chickpea pasta, olive oil and vegan feta cheese

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 5 servings


  • 1 box chickpea pasta
  • 1 red bell pepper
  • 1 tsp olive oil + 1 Tbsp (for sauce)
  • 1 cup raw cashews
  • ⅓ cup OWL Venice chicken bone broth
  • 1 tsp dried oregano
  • 2 Tbsp nutritional yeast
  • 2 Tbsp fresh oregano
  • ½ cup fresh torn basil leaves
  • Salt + pepper to taste




  • Preheat the oven to 425 F and prepare a baking sheet with parchment paper. Core and slice the red bell pepper in half. Drizzle with olive oil and season with salt + pepper. Roast for 15-20 minutes.
  • Bring a large pot of water to a rolling boil, salt the water and add in the chickpea pasta. Cook pasta for 7-9 minutes and then drain.
  • While pasta is cooking, make the roasted red pepper sauce. Add the roasted red pepper, nutritional yeast, lemon juice, cashews, chicken broth, oregano, olive oil, salt and pepper to a food processor. Blend until smooth and creamy.
  • Stir the roasted red pepper sauce into the cooked pasta. Add in torn basil and fresh oregano.
  • Serve each dish with a sprinkle of vegan feta, basil leaves and a drizzle of olive oil. Bon appetite!


Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.