Roasted Red Pepper Pasta
Red peppers are transformed into a deeply flavoured sauce.
Brightly coloured, creamy with a delicious hint of roasted garlic. What’s not to love? This simple roasted red pepper pasta even contains a bit of protein, thanks to the homemade cashew cream!
Try this recipe tonight, and let me know what you think!
I personally was nearly forty years old before I ever tried a roasted red pepper sauce. And now I’m kicking myself. I had seriously been missing out!
Roasting the red peppers, onions and garlic is super easy. Just place the red peppers, an onion (remove papery outer layer) and whole garlic (again, papery outer layer removed), on a baking sheet and place in the oven on high heat for 20 minutes. That is it. That is all. The rest of the recipe, i.e. the cashew cream, takes a few seconds thanks to a high speed blender.
Oh. Don’t forget this super important, mission critical step…. Remove any stickers from the red peppers.
Roasted Red Pepper Pasta
Equipment
- high speed blender
Ingredients
- 4 servings pasta of your choice cooked per package directions.
- 3 red peppers roasted
- 1 onion roasted
- 1 head of garlic roasted, though only 3 cloves will be added to sauce.
- 1/2 tsp salt
- pepper freshly ground, to taste
Cashew cream
- 1/4 cup raw cashews
- 1/4 cup water
Instructions
Pasta
- Prepare according to package directions. Drain and rinse.
Roasted Red Pepper, Onion and Garlic
- Roast whole red peppers, onions and garlic head at 475° on a baking sheet until charred, about 20 minutes, flipping halfway through cooking time. Place peppers in plastic bag for 10 minutes to steam, peel off skin, remove seeds and stems.Peel and discard any blacked-charred layer of onion skin.Remove 3 cloves of roasted garlic, save the remaining roasted garlic for another recipe.
Cashew Cream
- Mix in high speed blender until milk-like texture is achieved
Blend & Serve
- Add red peppers, onion, garlic, salt and pepper to the cashew cream. Purée for a minute or two until everything is blended.Pour or combine sauce with drained and rinsed pasta. Garnish with parsley (if you have some on hand!)
Roasted Red Pepper Pasta – Recipe Notes
- Pasta: Any pasta works, since this recipe is thick and creamy, it will stick to whatever type of noodle you choose! Gluten-free, quinoa, chickpea or whole wheat pasta would do. I used shells because that is what we had in the pantry.
- Roasting veggies: Don’t worry, the red peppers are really easy to peel, it only takes a few seconds to peel each one.
- Cashew cream: If you don’t have a high power blender, you can still make a cashew cream. Options are to soak the cashews for a few hours (if you can get your act together and plan ahead. This isn’t in the cards for me these days, given my life as a new parent). You can just skip soaking the cashews and use a lower powered food processor or blender, the sauce will just be a bit more ‘textured’, as the nuts won’t be entirely puréed.
Do you enjoy roasted red pepper? Be sure to try our Potato Pizza recipe!