Saute the onion and garlic with oil (or broth) over medium low heat until the onions are caramelized. It takes about 10 minutes. Add them to a blender.
Place the peppers into the blender with the onions and garlic mixture.
Add the rest of the ingredients, except the basil/parsley, into the blender.
Blend on high until smooth.
Add the basil/parsley and pulse to chop into the sauce.
Cook your pasta of choice according to package directions, and serve with the sauce!
For a fast version use jarred roasted red peppers for this. I like the flavor of fresh roasted but the jarred will also work great. See the post for how to roast your own.
If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
Cook time reflects using jarred peppers.
Sauce makes about 2 cups.
Nutrition facts are for the pasta and sauce. They will change depending on pasta used. I used gluten-free brown rice pasta.
Tips to prep ahead:
Make the sauce the day before. It lasts for 3-5 days for best flavor but up to 7 days in the fridge.