Roasted Red Pepper Pasta Sauce
Ingredients:
For the Sauce:
- 3 large red bell peppers
- 4 garlic cloves, unpeeled
- 2 tbsp extra-virgin olive oil, divided
- 1/2 cup raw cashews
- 1/2 cup warm water, plus more as needed
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 3/4 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 6 fresh basil leaves, plus more for serving
For Serving:
- 12 oz pasta of choice (penne, rigatoni, or spaghetti)
- Reserved pasta water, as needed
Equipments:
- Rimmed baking sheet
- Parchment paper
- High-speed blender or food processor
- Large pot
- Large skillet or serving bowl
Nutrition:
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Soak the cashews: Place the cashews in a small bowl and cover with hot water. Let them soak for at least 15 minutes, then drain. This helps them blend into a perfectly smooth, creamy sauce.
Prep the peppers: Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Halve the peppers, remove the stems, seeds, and white ribs, and lay them cut-side down on the sheet.
Salt: Salt brings out the natural sweetness of the peppers. You can reduce it to 1/2 tsp and let the lemon juice and smoked paprika carry more of the flavor. Salt the pasta water lightly if you cut back.
Sugar: No added sugar is needed since roasting concentrates the peppers' natural sweetness. If your peppers taste a little sharp, a small pinch of coconut sugar or a date blended in will round it out.
Oil: The olive oil adds richness and helps the sauce blend smoothly. You can cut it to 1 tbsp total or replace it with a splash of warm water, though the sauce will be a little less silky.
Flour: The sauce itself is flour-free. Use brown rice, chickpea, or lentil pasta to keep the whole dish gluten-free.
Instructions:
- Roast the peppers and garlic: Drizzle the peppers with 1 tbsp of the olive oil and add the unpeeled garlic cloves to the baking sheet. Roast for 30 to 35 minutes, until the skins are blistered and blackened in spots and the peppers are very soft. Remove the garlic after 15 to 20 minutes if it starts to darken too much.
- Steam and peel: Transfer the hot peppers to a bowl, cover tightly with a plate or plastic wrap, and let them steam for 10 minutes. The skins will slip right off. Peel the peppers and squeeze the garlic out of its skins.
- Blend the sauce: Add the peppers, garlic, drained cashews, remaining 1 tbsp olive oil, 1/2 cup warm water, lemon juice, smoked paprika, salt, black pepper, red pepper flakes, and basil to a blender. Blend on high for 1 to 2 minutes until completely smooth. Add water 1 tbsp at a time if you want a thinner sauce.
- Cook the pasta: Meanwhile, cook the pasta in well-salted boiling water according to package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- Toss and serve: Return the pasta to the pot or a large skillet, pour in the sauce, and toss over low heat for 1 to 2 minutes, adding splashes of pasta water until the sauce clings silkily to the noodles. Taste and adjust the salt and lemon. Top with fresh basil and serve warm.
Common Mistakes: Skipping the steaming step makes the skins much harder to peel. Blending without enough time leaves the cashews gritty, so give it a full 1 to 2 minutes on high.
Notes: For a shortcut, use one 12 oz jar of roasted red peppers, drained and patted dry, and skip the roasting. Add the garlic raw (1 small clove) or sauté it briefly first.
Storage: Keep the sauce in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and rewarm gently, adding a splash of water.
Swaps: Blanched almonds, sunflower seeds (soaked), or 1/2 cup white beans can replace the cashews. For a dairy version, stir in 1/4 cup mascarpone or cream cheese instead of cashews.
Tips: A splash of the starchy pasta water is the secret to a glossy sauce that coats every noodle. Toss in baby spinach, white beans, or roasted chickpeas for a heartier meal.
Red bell peppers become sweet, smoky, and jammy when roasted, forming the base of the sauce. Roasted garlic adds mellow depth without any harshness. Cashews blend into a creamy, dairy-free body. Lemon juice brightens the sweetness, and smoked paprika adds a subtle, savory warmth. Fresh basil finishes it with a fragrant, herbaceous note.
Roasted Red Pepper Pasta Sauce
Ingredients:
For the Sauce:
- 3 large red bell peppers
- 4 garlic cloves, unpeeled
- 2 tbsp extra-virgin olive oil, divided
- 1/2 cup raw cashews
- 1/2 cup warm water, plus more as needed
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 3/4 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 6 fresh basil leaves, plus more for serving
For Serving:
- 12 oz pasta of choice (penne, rigatoni, or spaghetti)
- Reserved pasta water, as needed
Equipments:
- Rimmed baking sheet
- Parchment paper
- High-speed blender or food processor
- Large pot
- Large skillet or serving bowl
Features:
Why These Ingredients:
Red bell peppers become sweet, smoky, and jammy when roasted, forming the base of the sauce. Roasted garlic adds mellow depth without any harshness. Cashews blend into a creamy, dairy-free body. Lemon juice brightens the sweetness, and smoked paprika adds a subtle, savory warmth. Fresh basil finishes it with a fragrant, herbaceous note.
Prep:
Soak the cashews: Place the cashews in a small bowl and cover with hot water. Let them soak for at least 15 minutes, then drain. This helps them blend into a perfectly smooth, creamy sauce.
Prep the peppers: Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Halve the peppers, remove the stems, seeds, and white ribs, and lay them cut-side down on the sheet.
Instructions:
- Roast the peppers and garlic: Drizzle the peppers with 1 tbsp of the olive oil and add the unpeeled garlic cloves to the baking sheet. Roast for 30 to 35 minutes, until the skins are blistered and blackened in spots and the peppers are very soft. Remove the garlic after 15 to 20 minutes if it starts to darken too much.
- Steam and peel: Transfer the hot peppers to a bowl, cover tightly with a plate or plastic wrap, and let them steam for 10 minutes. The skins will slip right off. Peel the peppers and squeeze the garlic out of its skins.
- Blend the sauce: Add the peppers, garlic, drained cashews, remaining 1 tbsp olive oil, 1/2 cup warm water, lemon juice, smoked paprika, salt, black pepper, red pepper flakes, and basil to a blender. Blend on high for 1 to 2 minutes until completely smooth. Add water 1 tbsp at a time if you want a thinner sauce.
- Cook the pasta: Meanwhile, cook the pasta in well-salted boiling water according to package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- Toss and serve: Return the pasta to the pot or a large skillet, pour in the sauce, and toss over low heat for 1 to 2 minutes, adding splashes of pasta water until the sauce clings silkily to the noodles. Taste and adjust the salt and lemon. Top with fresh basil and serve warm.
