Recipe Instructions:
Ingredients
8 oz box chickpea pasta
2 cups pasta sauce
1 12 oz jar roasted red peppers, drained
1/2 cup raw cashews (see notes if not using high-powdered blender)
1/2 cup filtered water
2 Tablespoon fresh basil, chopped
1/4 teaspoon red pepper flakes (adjust level of spice to taste)
1 garlic clove *optional
salt & black pepper (season to taste)
Instructions
Bring a medium pot with water to a boil, season water with generous dash of salt (about 1-2 teaspoons). Cook pasta until "al dente" – it should have a bite to it and not be too soft.
In a high-powered blender, add tomato sauce, roasted peppers, cashews, water, red pepper flakes, and pinch of salt & pepper. Blend on high for 30 seconds or until consistency is super creamy and smooth. If sauce needs more flavor, add 1 garlic glove and season to taste with salt & black pepper if needed.
Warm red pepper sauce in pan over LOW heat. Then add cooked pasta to sauce with chopped basil. Serve and enjoy!
