Roasted Red Pepper Cashew Cream Pasta Recipe
This creamy, dreamy pasta combines the smoky sweetness of roasted red peppers with the rich, velvety texture of cashew cream. Infused with aromatic herbs, it's a simple, plant-based dish that's both satisfying and packed with flavor. Perfect for weeknights or a cozy dinner!
Equipment
- Parchment paper
- High-speed blender
- Large pot
- Large mixing bowl
- Baking sheet
- Chef’s knife
Ingredients
- 1 cup raw cashews (whole, not roasted)
- Salt and pepper to taste
- 2 cloves garlic
- 1 large handful fresh basil
- 3 med-large red bell peppers
- ½ cup boiling hot water
- 2 tbsp olive oil
- 3 cups pasta of choice
Instructions
- Preheat oven to 400°F.
- Core and quarter the bell peppers, toss in olive oil, and roast on a lined baking sheet for 20 minutes until tender and slightly browned.
- Cook pasta as directed, drain, and set aside.
- In a blender, combine cashews, garlic, basil, thyme, salt, pepper, roasted peppers, and ½ cup boiling water.
- Blend until creamy and smooth.
- Toss the sauce with the cooked pasta until evenly coated.
- Garnish with fresh basil and cracked pepper, and serve hot.
Notes
- Soak cashews in hot water for 15 minutes if your blender isn't high-speed.
- For a smoky kick, add a pinch of smoked paprika.