Equipment
- oven, stove
Ingredients
- 4 servings gluten free penne
- 12 oz tri-colored sweet mini peppers
- 2 garlic cloves
- ½ cup raw cashews, see note below
- 3 tbsp nutritional yeast
- ½ lemon, juiced
- 1 tsp salt and pepper
- ½ tsp crushed red peppers, optional
To Serve Ingredients
- fresh parsley, finely chopped
- fleur de sel
Method
- Preheat your oven to 400 degrees. Spread your peppers on a parchment lined baking sheet and drizzle with a splash of lemon juice or cooking oil (if desired). Roast for 20 minutes until blistered.
- Meanwhile, bring a medium pot of salted water to a boil and cook noodles according to package. When noodles are done cooking, be sure to save 1/2 cup of pasta water and set aside. Drain remaining water and return noodles to pot.
- Once peppers have cooled slightly and are comfortable to touch, pluck the stems off each pepper and add the peppers to a high speed blender along with the reserved pasta water, garlic cloves, cashews, nutritional yeast, lemon juice, salt, pepper, and optional crushed red peppers. Blend on high until silky smooth and creamy. Season to taste.
- Pour the sauce over the noodles and stir to coat. Serve immediately topped with a sprinkle of fleur de sel and fresh parsley, if desired.
Notes
Cashew Notes: if you're working without a high-speed blender, ensure you soak those cashews in hot water for at least an hour or, better yet, overnight. This will help you achieve that dreamy creamy texture we all adore.
Nutrition
Serving 1servingCalories 332kcalCarbohydrates 55gProtein 12gFat 9gSaturated Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 4gSodium 622mgPotassium 428mgFiber 5gSugar 5gVitamin A 2740IUVitamin C 117mgCalcium 19mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
