We bring you this recipe straight from the Peruvian valleys—well, as close as possible minus the dairy of the original. For those unfamiliar with huancaína sauce, this is a novel way to enjoy your starchy foods.

Traditionally, this sauce is served over boiled potatoes, but it is also enjoyed as a pasta sauce, as we will show you here.

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Ingredients

For the sauce:

• 1 large orange bell pepper, cut into chunks
• ½ red onion, cut into chunks
• 1 garlic clove, halved
• ¼ cup unsalted raw cashews
• 1 cup unsweetened, unflavored plant-based milk
• 4 ounces tofu, cubed
• 2 tablespoons fresh lime juice
• 5 saltine crackers
• ½ teaspoon salt
• A pinch of cayenne pepper

Other ingredients:

• 1 lb pasta of your choice
• Sunflower oil (or any neutral oil)
• 1 cup frozen peas and carrots

Preparation

1. Place a skillet over medium-high heat and add about 2 tablespoons of sunflower oil. Add the orange bell pepper, onion, and garlic. Sauté, stirring often, until the vegetables soften and turn golden. Then, remove from the heat.
2. While the vegetables are cooking, bring a large pot of salted water to a boil and cook the pasta according to the package directions. In another small pot, bring water to a boil and simmer the frozen peas and carrots for about 7 minutes (or as directed on the package).
3. Once the bell pepper, onion, and garlic have cooled slightly, transfer them to a high-speed blender. Add the remaining sauce ingredients to the blender and blend until smooth. If the mixture is too thick, add more plant-based milk; if it’s too runny, add more saltine crackers to thicken it. Adjust the seasoning as needed.
4. Combine the pasta, peas, carrots, and bell pepper sauce, then serve.

Hot Tips:

• Add a tablespoon of nutritional yeast to the sauce for a cheesy flavor.
• Instead of (or in addition to) peas and carrots, try adding sweetcorn, edamame, green beans, and/or roasted vegetables like zucchini or asparagus.
• Top the finished pasta with fresh parsley or cilantro for extra freshness.