Roasted pepper pasta

6 servings

Don’t blend everything, chop 1/3 of it.

Ingredients

• 4 red bell peppers
• 2 tbsp olive oil
• 5 cloves garlic
• 1 shallot
• 1/4 cup cashews
• handful basil leaves
• 1 pound (450 g) pasta
• 1/2 cup vegetable broth
• 2 tbsp lemon juice

Recipe

1. Oven: 425 °F = 220 °C.
2. Chop shallot. Half red peppers (removes seeds etc…).
3. Place cut side down on baking sheet, brush with olive oil. Bake for 25 min.
4. Add whole garlic cloves, chopped shallots, cashews. Bake for 10 min.
5. Put peppers in a closed tupperware and cool down (with the trapped steam). Peel the skins off.
6. Blend peppers, garlic, shallots, cashews, basil, vegetable broth, lemon juice, until creamy.
7. Cook pasta. Heat sauce in a pan, combine with pasta.
8. Top with parmesan and basil.

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from pastabased

done with Matthaeus in Berlin