Fire Roasted Red Pepper Pasta
Fire Roasted Red Pepper Pasta is a delicious and easy-to-make dish perfect for a weeknight meal. The pasta is cooked in a rich tomato sauce infused with the smoky flavor of fire roasted red peppers.
Ingredients
The fire-roasted red pepper sauce:
- 3 red bell peppers
- 1 tablespoon olive oil
- ½ onion diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
- 1 28-ounce can diced tomatoes, undrained
- ½ cup vegetable broth
- ¼ cup cashews soaked for at least 2 hours
- ¼ cup fresh basil leaves plus extra for garnish
- Salt and pepper to taste
The pasta:
- 12 oz farfalle pasta
- 1 tablespoon olive oil
- Freshly grated vegan parmesan cheese for garnish
Instructions
The fire-roasted red pepper sauce:
- Preheat oven to 425°F (220°C).
- Place the whole red peppers on a baking sheet and roast for 30-40 minutes, until blackened and blistered.
- Remove from the oven and place the peppers in a paper bag to seal. Let them steam for 15 minutes.
- Once cool enough to handle, peel off the skin and remove the seeds and stems.
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
- Add the diced tomatoes, vegetable broth, and roasted red peppers. Bring to a boil, then reduce heat and simmer for 20 minutes, until thickened.
- Add the cashews and fresh basil leaves to the pot and blend using an immersion blender or transfer to a blender and blend until smooth.
- Season with salt and pepper to taste.
The pasta:
- Cook the farfalle pasta according to package instructions.
- Drain the pasta and return it to the pot.
- Toss the cooked pasta with the fire-roasted red pepper sauce until evenly coated.
- Serve immediately, garnished with additional fresh basil leaves and vegan parmesan cheese