Creamy Red Pepper Pasta
Creamy Roasted Red Pepper Pasta
Prep Time: 5 min | Cook Time: 10 min | Yields: 6 servings
Ingredients:
- 1 (16 oz) jar of roasted red peppers, deseeded and drained
- 1/3 cup cashews, soaked for 15 minutes in hot water or 4 hours in room temperature water (swap for pignoli nuts if you're sensitive to cashews)
- 1/4 cup fresh basil leaves (for blending in sauce)
- 1/4 cup fresh basil, chopped (for garnish and mixing with sauce)
- 3-4 cloves garlic (optional – roasted or raw) or 1 tbsp garlic infused oil (optional swap)
- 12 oz pasta (I use GF)
- Salt & pepper to taste
Directions:
- Soak cashews in hot water for 15 minutes or in room temperature water for 4 hours.
- In a blender, combine roasted red peppers, soaked cashews, 1/4 cup basil (for blending), garlic (or garlic oil), and salt & pepper. Blend until smooth and creamy.
- Bring a pot of salted water to a boil and cook pasta according to package directions.
- Drain pasta and return it to the pot. Pour the red pepper sauce over the pasta and toss to coat evenly.
- Garnish with the remaining 1/4 cup chopped basil and mix it into the sauce for extra flavor.
- Optional: For a restaurant-style finish, add an extra drizzle of garlic-infused oil on top before serving.
This creamy roasted red pepper pasta has been a favorite of mine for years—and it’s easy to see why! It’s rich, velvety, and bursting with flavor, yet made with simple, nourishing ingredients. The secret to that luscious, velvety sauce? Soaked cashews. Soaking not only softens them for easier blending and ultra-smooth texture, but it also makes them gentler on digestion by reducing phytic acid and enzyme inhibitors that can make nuts harder to break down.
The best part? The entire recipe (besides boiling pasta) requires no cooking, making it the perfect go-to for busy weeknights or effortless entertaining. It's budget-friendly, ridiculously easy to whip up, and tastes like something you'd find at a cozy restaurant. Trust me—this one’s a crowd-pleaser!
