About 12 years years ago we had a vegan visitor come stay at our house and my mom and I scoured the internet looking for a nice meal to make her. We finally settled on a roasted red pepper pasta and it turned out so great I can still remember the taste. Since then I’ve searched and searched for the recipe but have not been able to find it. This recipe is my recreation of that awesome roasted red pepper pasta. We’ve made it a couple times and each time I realize something else that’s great about this dish. One thing is that it makes quite a bit of roasted red pepper sauce. I usually use half for the meal the night I make it and then vacuum seal and freeze the other half. This is great to have in the freezer so that when we get home super late and no one wants to cook we just heat up the sauce in a pan, cook a pot of pasta and have a homemade meal.
Another great thing about this recipe is how versatile this is. You can do so much with a bowl of pasta. We’ve topped it with roasted cauliflower once and tofu another time. You can top it with any protein (the cashew sauce already contains some protein) or mix it with some veggies.
Each time I make this sauce I get better at it. The first time I was so frustrated by peeling the peppers. but the second time I changed up the cooking style and it helped so much. In the end you get these nicely roasted red peppers that you can peel when they are cool to the touch.
The cashew cream base is made by soaking cashews for about 24 hours and then blending the heck out of them. I have a standard food processor so I process them for about 15 minutes. I imagine if you have a Vitamix this time would be much less….I need a Vitamix ha. Add the sautéed onions/garlic and the peeled peppers to the blender and blend again until smooth.Cook whatever pasta you like and top with the sauce!