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Creamy Roasted Pepper Pasta

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A recipe my girlfriend and I fell in love with for a tasty, quick, weeknight dinner—courtesy of @emthenutritionist

Ingredients

  • 3 large roasted red peppers from a jar
  • 1 large banana shallot
  • 2 cloves garlic, minced
  • 1 heaped tsp white miso paste
  • 15g grated parmesan
  • 1 tbsp sun dried tomato paste
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • A cupped handful of cashews (30g)
  • 1 heaped tbsp half fat crème fraiche
  • 150g uncooked weight pasta
  • Fresh basil
  • Serve with any protein of your choice.
  1. Pop a pan of salted water onto boil. Cook the pasta to al dente, reserving a cup of the pasta water. Drain and set to one side.
  2. In a pan, sauté the shallot and garlic in a good glug of olive oil. Add a pinch of salt.
  3. Once softened, add in the cashews to lightly toast for a few minutes. Mix in the smoked paprika, both tomato purées and sauté for another minute. Then add in the diced roasted red peppers, 1 tsp miso and. 2 tbsp water. Sauté for another 2-3 minutes then turn off the heat.
  4. Tip the mix into a blender, adding 1 heaped tbsp crème fraiche and the grated Parmesan. Blend until silky smooth. Taste and season if needed.
  5. Tip the sauce back into the pan to warm, add some torn basil, the cooked pasta and 2-3 tbsp of water. Toss together, if it’s too thick simply loosen with more pasta water.
  6. Portion up, top with extra basil and a little extra Parmesan if needed!

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