This roasted red pepper pasta is absolutely incredible. The sauce is simple, yet so flavorful. Prep it ahead of time for an easy meal any day of the week!
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!
Notes
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.