Pasta vegana con crema di anacardi e peperoni rossi arrostiti

Ingredienti

• 3 med-large red bell peppers
• Approx. 2 Tbsp olive oil ((to toss red peppers in))
• Approx. 2-3 cups pasta of choice ((enough for 4 people; I used Rigatoni))
• 1 cup raw cashews ((whole, not roasted))
• 2 cloves garlic
• 1 large handful fresh basil
• 1.5 tsp thyme
• 1/2 cup boiling hot water
• Salt and pepper to taste

Preparazione

1. 1

   Preheat oven to 400 F.

2. 2

   Remove core from red bell peppers and slice into quarters. In a large bowl, toss cut bell peppers in olive oil till evenly coated. Spread on a lined baking sheet and place in the oven for approx. 20 minutes (they should be tender and slightly browned).

3. 3

   While bell peppers are in the oven, bring a large pot of water to a boil and cook pasta according to package directions. Drain and return to pot once done.

4. 4

   Add cashews, garlic, basil, thyme, salt, and pepper to a high-speed blender (like a Vitamix).

5. 5

   A few minutes before the peppers are done, bring a small amount of water to a boil (1/2 cup).

6. 6

   Once peppers are done, remove from oven and add to blender along with boiling hot water. Blend ingredients until thick and creamy. This should only take about a minute! Adjust seasonings to taste.

7. 7

   Pour sauce over drained pasta, and stir until pasta is well-covered. Serve with cracked pepper and some fresh basil. Enjoy hot!