Creamy Red Pepper Pasta

My creamy roasted pepper pasta is such an easy pasta dish to throw together, it is packed full of vitamin C, healthy fats and all the flavour. The addition of cashews gives a creaminess to this sauce with a hit of nutrient density. 466kcal and 14g protein

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serve with any protein of your choice.

Step 2

Pop a pan of salted water onto boil. Cook the pasta to al dente, reserving a cup of the pasta water. Drain and set to one side.

Step 3

In a pan, sauté the shallot and garlic in a good glug of olive oil. Add a pinch of salt.

Step 4

Once softened, add in the cashews to lightly toast for a few minutes. Mix in the smoked paprika, both tomato purées and sauté for another minute. Then add in the diced roasted red peppers, 1 tsp miso and. 2 tbsp water. Sauté for another 2-3 minutes then turn off the heat.

Step 5

Tip the mix into a blender, adding 1 heaped tbsp crème fraiche and the grated Parmesan. Blend until silky smooth. Taste and season if needed.

Step 6

Tip the sauce back into the pan to warm, add some torn basil, the cooked pasta and 2-3 tbsp of water. Toss together, if it’s too thick simply loosen with more pasta water.

Step 7

Portion up, top with extra basil and a little extra Parmesan if needed

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