Vegan Red Pepper Pesto Fettuccini in Under 20 Minutes

"This quick and easy Red Pepper Pesto comes together in the time it takes your pasta to boil. It’s a tangy, sweet, creamy sauce that’s totally addictive. The thing I love most about pesto is how quickly it comes together. No cooking needed. This red pepper pesto uses jarred, roasted red peppers, so you don’t have to fire up the oven to get that tangy red pepper goodness. Before you start making the sauce, get your pasta on the stove. While the pasta boils, drain your jar of peppers, then puree them in the blender with fresh basil, cashews, olive oil, nutritional yeast, garlic, and balsamic vinegar. The result is a tangy, sweet, creamy sauce that’s totally addictive. Toss it with your cooked and drained pasta, add some sliced black olives, and supper is served."