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Roasted Red Pepper and Cashew Pasta

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This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: Healthy
  • Diet: Vegetarian

This roasted red pepper and cashew pasta makes for an easy cozy weeknight meal. The rich and creamy cashew romesco sauce is made from scratch, and has rich and nutty-sweet smoky flavors.

Ingredients

Scale
  • 2 red bell peppers*
  • ⅓ cup (50g) cashew nuts, raw
  • 2 Tablespoons tomato paste
  • 2 garlic cloves
  • ¼ cup (60 ml) extra-virgin olive oil
  • ¼ cup (60 ml) water
  • 2 Tablespoons balsamic or red wine vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound (450g) fusilli or other short cut pasta of choice
  • For serving: parmesan cheese, fresh basil leaves

Instructions

For homemade roasted red peppers:

  1. Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
  2. Position the bell peppers upright with the base against a cutting board. Using a sharp chef’s knife, slice downward, one side at a time, to create four slabs. Remove and discard seeds and any membranes still attached to the slabs.
  3. Place the pepper slabs on the baking sheet, cut side down. Roast for 25 to 30 minutes, or until the tops are blistering and darkening, and the flesh is tender.
  4. Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set aside and let cool until bell pepper are comfortable to handle, about 10-15 minutes.
  5. Using a small pairing knife, peel and discard the blistered skin off of each pepper.

For the red pepper & cashew pasta:

  1. In a blender, place the peppers, olive oil, water, cashews, tomato paste, vinegar, garlic, paprika, salt, and black pepper. Blend until smooth.
  2. Cook the pasta according to package instructions. Drain, and coat with the red pepper cashew sauce. Serve with freshly grated parmesan cheese and fresh basil leaves. Enjoy!

Notes

*You can use homemade roasted red peppers or 2 whole peppers from a jar.

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https://www.delscookingtwist.com/roasted-red-pepper-cashew-pasta/