Tomatoes, red pepper, and garlic are roasted in the oven then blended with cashews to create a thick creamy sauce. Drained cooked pasta is then tossed in this flavorful sauce and served with reserved roasted tomatoes, olive oil, and basil.
- 2 red bell peppers
- 1 1/ 2 cups cherry tomatoes
- 1 red chili pepper
- 2 garlic cloves
- 1/ 2 cup cashews
- 1/ 4 cup water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- 1 tablespoon nutritional yeast
- 1/ 2 teaspoon sea salt
- Pepper, to taste
- 20 ounces fettuccine pasta, substitute gluten-free if desired
- Fresh basil, garnish
De seed bell peppers and cut into quarters. slice cherry tomatoes in half. peel garlic.
Line a baking tray with parchment paper and place bell pepper, tomatoes, chili pepper (whole), and garlic onto it. drizzle everything with olive oil and sprinkle with a little sea salt. roast for 1 hour at 150° C/ 300° F
Soak cashews in boiling water for at least 20 minutes until softened. drain before using.
Remove veg from oven and set aside some tomatoes to garnish the dish. in a blender, combine the rest of the tomatoes, along with bell pepper and garlic. scoop out the inside of the chili pepper and use as much or as little as you’d prefer, depending on your spice tolerance.
Add cashews, water, olive oil, white wine vinegar, nutritional yeast, and sea salt and blend until smooth. season with pepper to taste.
Cook fettuccine to al dente. before draining, reserve some of the pasta water, about 1/2 cup (you won’t need to use it all).
Drain pasta and transfer back to pot. pour in sauce and stir together well over low heat until noodles are completely coated. add a little pasta water to keep it nice and saucy, 1-2 tbsp at a time.
Serve up and top with the rest of the roasted cherry tomatoes as well as some fresh basil leaves. drizzle with a little more olive oil, some cracked black pepper, and enjoy!