A quick Pasta dish, made in minutes. So simple and so good, I mean really, really good. The creaminess from the cashew nuts is so much better than any dairy cream I can think of and it’s also highly nutritious and actually good for you. So what’s not to love, it’s delicious, it’s quick, it’s nutritious, it’s pasta! And honestly, picky eaters are not even going to know they’re eating roasted peppers, win win if you ask me.
- 1 lb. Fettuccine, preferably fresh
- ½ Cup sun dried tomatoes
- 1 Cup cashew nuts
- 4 whole roasted peppers from a jar
- ½ Cup dry white wine
- 2 cloves garlic
- ¼ Cup Parmesan cheese
- More Parmesan cheese to serve (leave out for vegans)
- Salt and freshly ground black pepper
- Handful of Basil
- Handful of toasted pine nuts to serve
- About 1 – 1 ½ cups of water to thin the sauce.
Soak the sun dried tomatoes in a cup of water for a couple of hours.
And also soak the cashew nuts in a cup of water for a couple of hours.
You can do this the night before or early in the morning.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile place in a blender; drained sun dried tomatoes, drained cashew nuts, the roasted peppers, the Parmesan cheese, the garlic, white wine, about ½ cup of water to begin with and salt and pepper to taste.
Blend until creamy. Adding just enough water to get it creamy.
When the pasta is cooked al dente, drain and reserve a cup of the boiling water.
Return the pasta to the pan straight away and pour over the roasted red pepper sauce, adding enough of the water from the cooking to make it saucy.
Serve immediately with more Parmesan Cheese, toasted pine nuts and Basil.