Sometimes you can’t beat a bowl of pasta and the speedy delivery of a pasta dish can greatly depend on the sauce. This recipe is super speedy and ready in the time it takes to cook the pasta. What could be better?
Ingredients for 2 servings
| 110g | roasted peppers |
| 1 | garlic clove |
| 1 tsp | chilli flakes |
| pinch | chilli flakes |
| 50g | cashews |
| 10g | fresh basil |
| 100ml | water |
| 150g | dried pasta |
| salt and pepper |
(Example ingredient amounts given, adjust accordingly to your requirements)
Method
- Put a pan of boiling water onto the heat and cook the pasta according to the manufacturers instructions.
- Place the remaining ingredients except a pinch of chilli flakes into a food processor or smoothie maker and blend everything into a smooth paste.
- Using a spoon taste the sauce and add any additional seasoning to taste.
- When the pasta is almost cooked, reserve approximately 50ml of the cooking water.
- Drain the pasta when it’s cooked to your liking and place it back into the pan and pour over the sauce. Feel free to add a little of the reserved pasta water to loosen the sauce if you feel it needs it.
- Plate up your pasta and sprinkle with the remaining chilli flakes and enjoy!
Notes
- Feel free to change the pasta shape.
- Double up and make an extra batch of sauce for a great pasta salad lunch later in the week.
- If you don’t have ready made roasted red peppers, feel free to use a fresh pepper but oven bake it for at least 20 minutes with a tablespoon of olive oil.
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