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Roasted Red Pepper Pasta

Print Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • high speed blender

Method
 

Pasta
  1. Prepare according to package directions. Drain and rinse.
Roasted Red Pepper, Onion and Garlic
  1. 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
  1. Mix in high speed blender until milk-like texture is achieved
Blend & Serve
  1. 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!)