Ingredients:

  • 12 oz jarred roasted red peppers, drained
  • 1/2 cup raw cashews (soaked)
  • 1/4 cup nutritional yeast
  • 3 cloves garlic, peeled
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 oz pasta
  • 1/2 cup reserved pasta water
  • 1 tbsp olive oil

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
  2. While the pasta cooks, place the drained roasted red peppers, soaked cashews, nutritional yeast, garlic, lemon juice, smoked paprika, salt, and pepper into a high-speed blender. Process on high until the mixture is completely smooth.
  3. Heat olive oil in a large skillet over medium heat. Pour in the blended red pepper sauce and stir for 2–3 minutes until it begins to simmer and thicken slightly.
  4. Add the cooked pasta to the skillet, tossing gently to coat. If the sauce feels too thick, stir in the reserved pasta water one tablespoon at a time until the sauce reaches a silky, clinging consistency.