AuthorgoodnesswithgPreheat oven to 450 degrees. Rinse peppers and cut in half, removing seeds and stems.
Cover peppers with avocado oil and place face down on a baking sheet.
Roast for about 30 minutes until a slight char begins to form on the outer skin.
Remove peppers from oven and cover in aluminum foil for 10 minutes to steam, allowing skins to come off more easily.
While the peppers are steaming, mince shallot and garlic.
Sauté shallot in pan with olive oil until they become slightly translucent. Add garlic, a pinch of salt and ground pepper and sauté for a couple more minutes.
Remove charred skin from peppers and add to blender or food processor.
Add shallots and garlic to blender with peppers. Then add drained cashews, basil, lemon juice, red pepper flakes, nutritional yeast and salt and pepper to taste.
Blend until the sauce is creamy and well incorporated. Adjust seasoning to taste.
Mix sauce with cooked pasta of choice, stirring in reserved pasta water to loosen if needed.
Top with more fresh basil. Enjoy!
*recipe will likely make extra - store sauce in an air-tight container in the fridge*
Ingredients
Directions
Preheat oven to 450 degrees. Rinse peppers and cut in half, removing seeds and stems.
Cover peppers with avocado oil and place face down on a baking sheet.
Roast for about 30 minutes until a slight char begins to form on the outer skin.
Remove peppers from oven and cover in aluminum foil for 10 minutes to steam, allowing skins to come off more easily.
While the peppers are steaming, mince shallot and garlic.
Sauté shallot in pan with olive oil until they become slightly translucent. Add garlic, a pinch of salt and ground pepper and sauté for a couple more minutes.
Remove charred skin from peppers and add to blender or food processor.
Add shallots and garlic to blender with peppers. Then add drained cashews, basil, lemon juice, red pepper flakes, nutritional yeast and salt and pepper to taste.
Blend until the sauce is creamy and well incorporated. Adjust seasoning to taste.
Mix sauce with cooked pasta of choice, stirring in reserved pasta water to loosen if needed.
Top with more fresh basil. Enjoy!
*recipe will likely make extra - store sauce in an air-tight container in the fridge*
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