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roasted red pepper pasta

Spicy Roasted Red Pepper Pasta

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Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 lb pasta, I used Barilla rigatoni
  • 1/2 cup reserved pasta water
  • 1/2 cup raw cashews
  • 1/2 cup almond milk
  • 2 cloves garlic, crushed
  • 1 shallot, finely diced
  • 2 tbsp olive oil
  • Fresh basil, to top

Roasted Red Pepper Sauce

  • 16 oz jar of roasted red peppers, liquid drained
  • 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes, plus more to taste
  • 1/8 tsp Italian seasoning

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta for about 10-12 minutes, until its al dente.
  2. Reserve 1/2 cup of pasta water and drain the pasta.
  3. While the pasta boils, blend the raw cashews and almond milk in a blender until smooth. Set aside.
  4. Rinse out the blender then add in the roasted red pepper sauce ingredients. Blend until smooth. Alternatively, you can blend the cashews and almond milk with the roasted red pepper sauce and skip step 3.
  5. Heat a large pan with the 2 tbsp of olive oil on medium/low heat, and add in the diced shallot and garlic. Cook for 3-4 minutes, until fragrant.
  6. Add the roasted red pepper sauce into the pan with the reserved pasta water. Stir for 1-2 minutes until well combined.
  7. Pour in the cashew cream and mix well. Let the sauce simmer for 2-3 minutes until it thickens. Adjust the salt and spice level to your liking.
  8. Once the sauce is thickened, add in your cooked pasta and toss together until the pasta is fully coated.
  9. Top with fresh basil and enjoy!
  10. Leftovers will stay fresh in the fridge for 5-6 days. If needed, you can add a little water or plant-based milk when reheating to add creaminess.