Creamy Roasted Red Pepper Pasta

How to make it

1. 1

   First, get those beautiful red bell peppers ready. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice the peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for about 20 to 25 minutes, until the skins are slightly charred and the peppers are soft. You can also char them over an open flame on your stove top if you prefer.

2. 2

   While the peppers are roasting, soak your raw cashews in hot water for at least 15 minutes. This helps them blend into a super creamy sauce. Cook your favorite short pasta according to package directions. Remember to reserve about 1 cup of the starchy pasta water before draining it.

3. 3

   Once the peppers are cool enough to handle, peel off their skins. Don't worry if a few tiny bits remain, it just adds character. Add the roasted peppers, drained cashews, nutritional yeast, and about 1/2 cup of the reserved pasta water to a high-speed blender.

4. 4

   Blend everything until it is wonderfully smooth and creamy. If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches your desired consistency. Taste and season with salt and pepper to your liking.

5. 5

   Pour the creamy red pepper sauce over your cooked and drained pasta. Add the fresh spinach and toss everything together until the spinach wilts and the pasta is evenly coated. Serve immediately and enjoy your delicious creation!