Creamy Red Pepper Pasta with Blistered Tomatoes
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(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
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Preparation
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.
Step 5
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Chef's notes
The sauce thickens when you reheat it, so be prepared to just add more water if you’re eating leftovers.
