Roasted Red Pepper Pasta Sauce
Servings: 4
Calories: 208kcal
Ingredients
- 2 shallots
- 2 teaspoon easy minced garlic
- 1 tablespoon white miso paste
- 30 g parmesan (grated)
- 2 tablespoon sundried tomato paste
- 2 tablespoon tomato puree
- 2 teaspoon smoked paprika
- 60 g cashews
- 100 g ricotta
- 2 handfuls fresh basil
- 1 jar (4-500g) roasted red peppers (or 4 large roasted red peppers)
- 1 cup pasta water
- 1 tablespoon olive oil
Instructions
- Cook your pasta in salted water as per packet instructions until al dente and reserve the pasta water. Drain and set to one side.
- Thinly slice the shallot.
- Heat the olive oil in a pan, saute the shallot and garlic with a pinch of salt
- Once softened, add in the cashews to toast lightly for a few minutes. Mix in the smoked paprika, tomato puree, sundried tomato paste and saute for another minute. Then add in the diced roasted peppers, miso and the cup of pasta water.
- Allow the mixture to cool for a few minutes before adding to a blender with the ricotta and grated parmesan.
- Blend until smooth. Tip the sauce back into the pan to warm, add some torn basil and the cooked pasta. If the sauce is still very thick add some more pasta water to thin it out until it reaches your desired consistency. Taste and season if needed.
- Serve with more basil and grated parmesan. Enjoy!
Nutrition
Calories: 208kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 527mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg
