Ingredients:

  • 1 lb (454g) Penne Rigate
  • 2 tbsp (30ml) Sea salt for boiling water
  • 12 oz (340g) Jarred roasted red peppers, drained
  • 3 cloves Garlic, smashed
  • 1/2 cup (120ml) Low-sodium vegetable broth
  • 1/4 cup (25g) Raw cashews, soaked in hot water
  • 1 tsp (5ml) Smoked paprika
  • 1/2 tsp (2.5ml) Red pepper flakes
  • 1/4 cup (10g) Fresh basil, chiffonade
  • 1/4 cup (25g) Freshly grated Parmesan cheese
  • 1 tbsp (15ml) Extra virgin olive oil

Instructions:

  1. Bring a large pot of water to a rolling boil and add sea salt. Cook the penne pasta for 1-2 minutes less than the package instructions to achieve an al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. In a high-speed blender, combine the drained roasted peppers, smashed garlic, vegetable broth, soaked cashews (or Greek yogurt), and smoked paprika. Process until the mixture is completely smooth and vibrant.
  3. Pour the blended sauce into a large skillet over medium heat. Once simmering, add the cooked penne to the pan.
  4. Slowly pour in 1/4 cup of the reserved pasta water while tossing the pasta vigorously for 2 minutes. This creates the final emulsion, allowing the sauce to cling to the ridges of the penne.
  5. Remove from heat and finish by drizzling with extra virgin olive oil and topping with fresh basil and grated Parmesan cheese.