Roasted Red Pepper Pasta
Delicious creamy pasta sauce made from a simple jar of roasted red peppers - a perfect easy weeknight meal.
Servings: 4 servings
Calories: 573kcal
Ingredients
- 350 grams pasta
- 1 450g Jar of Roasted Red Peppers drained and rinsed
- 2 banana shallots diced
- 3 cloves garlic diced
- 2 tbsp tomato paste
- ½ cup cashews soaked in hot water for 15 minutes
- ⅓ cup double cream
- ¼ cup grated parmesan
- small bunch fresh basil
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a saucepan and sauté the shallots till they start to soften, about 8-10 minutes.
- Stir in the garlic and tomato paste and cook for another 3-4 minutes, stirring occasionally.
- Meanwhile, bring a pot of salted water to boil and cook your pasta according to packet instructions.
- Transfer the onion and garlic to a food processor or blender with the cashews, jarred red peppers, cream and ¼ cup of the pasta cooking water and blend until smooth before pouring back into the saucepan.
- Let it simmer for a few minutes to thicken then turn the heat down and mix in grated parmesan and chopped herbs. Make sure to taste a (big) spoonful and season again if needed.
- Stir in the cooked pasta, adding pasta water as needed to loosen. Serve with extra parmesan on top.
Nutrition
Calories: 573kcal | Carbohydrates: 79g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 1351mg | Potassium: 588mg | Fiber: 5g | Sugar: 6g | Vitamin A: 910IU | Vitamin C: 43mg | Calcium: 139mg | Iron: 3mg