There’s only one word to describe this sauce
A healthy pasta sauce, that’s so easy to throw together, and a great way to use up any leftover red peppers!
I’m all about quick and easy lunches, and pasta sauces that pack a punch. By punch I mean a decent amount of heat, a decent amount of garlic, and a ton of flavour.
You can however, totally reduce the heat if you wish, it will still be delicious, I promise. This sauce is hugely versatile, you could throw it on some pasta, or use it as a base for your curries, or even as a pizza sauce. This is one that my brother loves to incorporate in his meal preps and he makes a huge batch of this sauce almost every other week, it’s really that good.
The cashews in this recipe need to be soaked to soften them up, this allows them to add a cream-factor to your sauce. You can either soak them overnight if you’ve pre-planned, but on short notice just leave them in some freshly boiled water for a minimum of 20 mins, but anywhere up to an hour!
Red pepper and Cashew Sauce
- Blender or food processor, saucepan
- 3 red peppers
- 40 g cashews which you can soak in cold water overnight or boiling water for an hour if you’re in a rush
- 150 ml water
- 3 cloves garlic
- 2 red chillies optional
- Handful of fresh parsley
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- Simply throw it all into a blender and blitz away
- Add fresh parsley, salt and black pepper. Simmer on a low heat, for roughly 10 mins, or until desired consistency
If you liked this sauce, be sure to check out my spinach and basil pesto, another incredible accompaniment to add to your pasta portfolio!