Ingredients

• ✔ 1 pound short pasta (like penne, rigatoni, or fusilli)
• ✔ 3 large red bell peppers, deseeded and quartered
• ✔ 1 cup raw unsalted cashews, soaked in hot water for at least 30 minutes (or overnight in cold water)
• ✔ 2 tablespoons olive oil, divided, plus more for drizzling
• ✔ 1 medium yellow onion, chopped
• ✔ 4 cloves garlic, minced
• ✔ 1.5 cups vegetable broth
• ✔ 1/4 cup nutritional yeast (don’t skip this, it’s our cheesy secret!)
• ✔ 2 tablespoons fresh lemon juice
• ✔ 1 teaspoon smoked paprika
• ✔ 1/2 teaspoon red pepper flakes (optional, for a little kick)
• ✔ 4-5 ounces fresh spinach
• ✔ Salt and freshly ground black pepper to taste
• ✔ Fresh basil or parsley, for garnish (optional)

Preparation

1. 1
   30-35 minutes

   Preheat your oven to 400°F (200°C). Toss the quartered red bell peppers with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until they’re beautifully softened and slightly charred at the edges. Oh, that smoky aroma is just divine!

2. 2
   10-15 minutes

   While the peppers are roasting, get your cashews ready. If you haven’t already, drain the soaked cashews. Now, boil a large pot of salted water for your pasta. Cook your chosen pasta according to package directions until it’s perfectly al dente. Before draining, remember to reserve about 1 cup of that starchy pasta water – it’s liquid gold for our sauce!

3. 3
   7-8 minutes

   In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it’s softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant – try not to let it brown too much.

4. 4
   5-7 minutes

   Time to make the magic happen! In a high-speed blender, combine the roasted red peppers, drained cashews, sautéed onion and garlic mixture, vegetable broth, nutritional yeast, lemon juice, smoked paprika, and red pepper flakes (if using). Blend until it’s incredibly smooth and creamy. Seriously, keep blending until there are no cashew bits left – you want that velvety texture! Taste and adjust seasonings; it might need a little more salt or lemon.

5. 5
   3-5 minutes

   Pour the gorgeous, creamy sauce back into your large skillet (or the pot you cooked the pasta in, if it’s big enough). Add the cooked, drained pasta. Stir to coat every single strand in that golden goodness. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Finally, wilt in the fresh spinach, stirring until it’s just tender and bright green.

6. 6
   2 minutes

   Serve immediately, perhaps with a little extra drizzle of olive oil, a crack of black pepper, and a sprinkle of fresh basil or parsley if you’re feeling fancy. Enjoy that radiant warmth!