Pasta rápida y cremosa de pimientos rojos asados (¡Saludable!)

Ingredientes

• 1/2 cup raw cashews
• 12 oz pasta (I use curly mac)
• 1 tbsp extra virgin olive oil
• 1 small shallot, finely chopped (1/3 cup)
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (omit for no heat, it adds a little kick!)
• 1 cup chicken or vegetable broth (I use 1 cup water + 1 tsp Better Than Bouillon)
• 3/4 cup roasted red peppers, drained
• 3/4 tsp kosher salt
• 1 tsp sumac (optional, adds lovely lemony flavor)
• 1/4 cup grated parmesan cheese
• handful fresh chopped flat leaf parsley (I love to serve with 1 lb sautéed shrimp to make it more filling!*)

Preparación

1. 1

   Place cashews in a bowl and cover with very hot water. Set aside to soak (this can be done hours ahead or overnight, just refrigerate if longer than two hours).

2. 2

   Bring a large pot of well-salted water to a boil. Once water is boiling, cook pasta according to package directions. Drain and set aside.

3. 3

   While pasta cooks, warm olive oil in a large skillet over medium low heat. Once hot, add shallots and a pinch of salt and cook for about 5 minutes, until softened. Add garlic and red pepper flakes and cook for another 30 seconds, until golden and fragrant. Remove pan from heat. (If adding shrimp per the note below, get sautéing or air frying now.)

4. 4

   Drain cashews. Place in a blender or Nutribullet with broth, roasted red peppers, salt, sumac, and cooked shallots and garlic. Blend until very smooth and creamy.

5. 5

   Warm skillet over low heat. Pour drained pasta into skillet. Add sauce and stir to coat. Add parmesan and stir until pasta is heated through. Taste and adjust seasoning, adding salt if needed to make the flavors pop (I like to add a squeeze of lemon if I have it).

6. 6

   Top with cooked shrimp if using and enjoy hot with lots of fresh parsley and a sprinkle of parmesan!