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Dinner · Italian
Roasted red pepper pasta
Sweet charred peppers blended into a smoky, creamy sauce.
35 min Serves 3Contains: nuts, gluten
Method
- 1
Roast the peppers at 220C until blistered, about 25 minutes, then peel off the loose skin.
- 2
Blend with cashews, garlic, paprika, lemon and salt until velvety.
- 3
Cook the pasta and reserve some water.
- 4
Warm the sauce in a pan, add the pasta and loosen with the water.
- 5
Serve with basil and black pepper.
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