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A white bowl filled with creamy, ruffled pasta coated in rich Cashew and Red Pepper sauce, garnished with fresh basil leaves. The bowl sits on a dark green cloth with a fork resting on the edge.

Cashew and Red Pepper Pasta

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup Soaked cashews Soaked overnight or 30mins in boiling water
  • 1 large Roasted and peeled red pepper Or 2 small peppers. Roast in oven and peel off skin (or jar of roasted red peppers)
  • 1 tablespoon Garlic paste
  • 2 tablespoon Harissa paste
  • 1-2 teaspoon Salt
  • Juice of ½ lemon Or 2-3 tbsps store-bought lemon juice
  • 1 cup Water
  • ½ pack Cooked Pasta
  • Chilli oil To garnish
  • Fresh basil To garnish

Instructions

  • In a high-speed blender, combine the soaked cashews, roasted red pepper, harissa paste, olive oil, garlic, lemon juice, and salt. Add the water and blend until the sauce is completely smooth and creamy.
  • Add more water as needed to reach your desired consistency—thicker for a more decadent sauce, or thinner for a lighter, saucier version.
  • Taste the sauce and adjust the seasoning if necessary. Add more harissa paste for extra spice, more lemon juice for tang, or salt as needed.
  • Pour the cashew and red pepper sauce over the cooked pasta and stir well.
  • Serve the pasta with chill oil and chopped fresh basil (optional). Enjoy!

Video

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Notes

Allow extra 30 minutes if soaking cashews fresh, and/or +20-25 minutes if roasting your own peppers instead of using jarred