Whole Grain Pasta with Creamy Roasted Red Pepper Sauce

Large pot, strainer, skillet, blender, spatula

Ingredients

• 8oz whole grain or legume pasta (like lentil or chickpea pasta)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jar (12oz) roasted pepper, drained
• 1/4 cup raw cashews (soaked 2-4 hours in room temperature water; or soaked in boiling water 15 minutes)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Garnish: fresh basil, nutritional yeast, or crushed red pepper flakes

Directions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water. 
2. While the pasta is cooking, saute the onion and garlic in olive oil over medium heat for 2-3 minutes, until fragrant. 
3. Add the roasted peppers, cashews, tomato paste, smoked paprika, sauteed onions/garlic, and 1/4 cup pasta water to a blender. Blend until smooth and creamy. 
4. Pour sauce into the pan, heat through for 2-3 minutes, then toss in the cooked pasta. Add more pasta water if needed to loosen the sauce. 
5. Serve topped with basil, nutritional yeast, or crushed red pepper flakes. 

Nutrition Information (per 1 serving)