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Tuesday, April 11, 2017

Creamy Roasted Red Pepper Pasta

When we have leftover red peppers I will roast them in the oven, peel off the skin and then freeze them. This recipe is a great use for these peppers. Serve over your favorite pasta or a baked potato.

3/4 cup raw cashews
1-1/2 cups water
one roasted red bell pepper (skin removed)
juice of 1/2 lemon
1 teaspoon garlic powder
1 tablespoon minced dry onion or 1/4 of a fresh onion
salt to taste

Place all ingredients in a high-speed blender and blend on high until smooth. At this point you could keep it in the blender until it heats through or pour into a saucepan and heat on medium until heated through. Toss with your favorite cooked pasta.

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