1 x half jar of sweet red peppers / 1 regular red pepper
4 x tablespoons of olive oil
1 x cup of cashew nuts
1 x packet of fresh pasta
1 x tablespoon chilli flakes (optional)
1 x tablespoon of garlic powder (optional)
Dice the onion and the cloves of garlic and set aside.
Pour the oil into a pan and put the fire to a low / medium heat.
Cook the onions first and once caramelised & brown add in the minced garlic.
Wait for the garlic to brown and add the sweet red peppers and fry for a further 7-8 minutes (if using a regular pepper wait for the pepper to totally soften).
Add the tomatoes and season with salt and pepper (at this point you can add chilli flakes and additional garlic powder if you wish).
Put the flame on a low heat and leave to simmer.
In a blender, combine the cashew nuts with 1 cup of water and blend until nice & smooth. Remove from blender and keep aside.
Add all ingredients in the pan into the blender (you don’t have to wash it) and blend until smooth.
Take the contents of the blender back to the pan and mix in a few tablespoons of the cashew cream into the pasta (enough to give you a pink colour and a creamy texture).
Do a taste test and add in extra cashew cream / seasoning to taste.
Boil the pasta in a separate pan and once ready, add it to the creamy pink sauce.
The best thing about this is that the sauce is so versatile that in can be used with pasta or even with fish. The remaining cashew cream can be kept in the fridge for 3 days and can be used as a healthy alternative to cream!