Creamy Red Pepper Pasta with Blistered Tomatoes

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pinch of yum

Total Time

35 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(57)

Ingredients

6 servings

1 lb. rigatoni (DeLallo brand)
2–3 cups cherry tomatoes
A quick swish of olive oil (DeLallo brand)
Salt and pepper
1 1/4 cup cashews
1/4 cup olive oil
1 1/2 cups water
1 large roasted red pepper (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup)
1 clove garlic
2 tablespoons nutritional yeast (optional)
1 1/2 teaspoons salt
Chives and basil for topping

Beginner Italian Dinner Pasta ...

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Cook pasta according to package directions.

Step 2

Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.

Step 3

Meanwhile, blend up your sauce ingredients in a blender until very smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.

Step 4

Serve with tomatoes over the top, as well as herbs and more salt and pepper.

Chef’s notes

The sauce thickens when you reheat it, so be prepared to just add more water if you’re eating leftovers.

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Creamy Red Pepper Pasta with Blistered Tomatoes

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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