Roasted Pepper Cream Linguine
INGREDIENTS
- 400g linguine
- 4 red bell peppers
- 80g cashews, soaked one hour
- 2 garlic cloves
- 1 tsp smoked paprika
- 1 lemon, juice
- 2 tbsp olive oil
- Fresh basil
NUTRITION
Per serving
490
Calories
13g
Protein
76g
Carbs
15g
Fats
METHOD
1
Roast the peppers
Char whole peppers under a hot grill, turning, for fifteen minutes. Steam covered for ten minutes, peel and deseed.
2
Blend the sauce
Combine peppers, drained cashews, garlic, paprika, lemon juice, oil and salt in a blender. Blend until silky.
3
Cook the pasta
Boil linguine until just al dente. Save a mug of pasta water before draining.
4
Bring it together
Warm the sauce in a wide pan, add pasta and a splash of water, toss for one minute and finish with basil.
VEG.ARMY TIP
A pinch of saffron blended into the sauce takes the flavour to a Spanish romesco place.
