Smoky and Creamy Roasted Red Pepper Pasta
Ingredients
- 1 cup raw cashews, soaked overnight
- 2 large red peppers
- 4-5 large cloves garlic
- Olive oil
- 1 cup vegetable stock
- 1/2 tablespoon nutritional yeast
- Juice of 1/2 lemon
- 1/2 teaspoon smoked paprika
- Salt and pepper
- Pasta
- A handful of spinach
Preparation
Preheat oven to 200°C fan.
Rinse and de-seed red peppers, cut into quarters, place on a baking tray with unpeeled garlic cloves, drizzle with a little olive oil and salt, then roast for about 20 minutes or until skins start to blister and soften, and set aside.
Rinse the soaked cashews.
Add cashews to a high-speed blender along with roasted red peppers, squeezed garlic out of skins, vegetable stock, nutritional yeast, lemon juice, smoked paprika, salt, and pepper, then blend until smooth and creamy.
Cook pasta, drain it.
Place pasta back into the pan, add a good handful of spinach, cover, and allow to wilt for 5 minutes.
Pour sauce over pasta and combine.
Place pasta into bowls and add a sprinkling of chili flakes, optionally including some rocket.
Tips
Store leftover sauce in an airtight container in the fridge.
