Pasta senza latticini con peperoni rossi arrostiti

Ingredienti

• 12 to 16 ounces dry pasta (use gluten free, if needed; see Pasta Note below)
• 2 tablespoons grapeseed oil or olive oil over medium heat
• 1 medium yellow onion (chopped)
• 2 garlic cloves (chopped)
• 1/2 teaspoon crushed red pepper
• 1/4 cup raw cashews (see Nut-free Option below)
• 2 12-ounce jars roasted red bell peppers, drained very well (see notes in post above)
• 3/4 cup dairy-free half & half alternative
• 1 teaspoon lemon juice (can sub balsamic vinegar)
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper (optional)

Preparazione

1. 1

   Cook the pasta according to the package directions.

2. 2

   Heat the oil in a large skillet over medium heat. Add the onion and saute for 4 minutes.

3. 3

   Reduce the heat to medium-low. Add the garlic and crushed red pepper and saute for 1 minute. Remove the skillet from the heat.

4. 4

   Grind the cashews in a spice grinder until powdered.

5. 5

   Place the ground cashews, drained roasted peppers, dairy-free half & half, lemon juice, and salt in your blender. Puree until very smooth, about 1 minute.

6. 6

   Pour the sauce back into your skillet and cook over medium-low heat, whisking often, for about 5 to 10 minutes, or until lightly thickened. If you make it ahead, it will thicken more in the refrigerator. If desired, stir in the black pepper.

7. 7

   Toss the sauce with your cooked pasta to serve.

8. 8

   Store leftover sauce in an airtight container in the refrigerator for up to 3 days.