Red peppers, onion and a whole head of garlic roasted until lightly charred, then blended with cashews and sun-dried tomatoes into a creamy sauce. Finished with basil, Parmesan and toasted pine nuts.

Ingredients

For the sauce

• 4 red peppers
• 1 large onion
• 1 head garlic
• 2 Tbsp olive oil
• 65 g cashews
• 30 g sun-dried tomatoes
• Juice of ½ lemon
• ½ tsp chili flakes
• Salt and black pepper

For the pasta

• 400 g pasta of your choice

For serving

• Fresh basil
• Parmesan
• Toasted pine nuts or cashews
• Extra virgin olive oil

Instructions

1. Heat the oven to 450°F (230°C).
2. Soak the cashews and sun-dried tomatoes in hot water.
3. Halve the peppers and remove the seeds. Roughly chop the onion and cut the top off the garlic bulb.
4. Spread everything on a baking tray, season with salt and black pepper, drizzle with the olive oil and roast for 25–35 minutes, until slightly charred.
5. Pick off any burnt bits and squeeze the garlic out of its skins.
6. Add the roasted vegetables to a blender with the cashews, sun-dried tomatoes, lemon juice and chili flakes and blend until creamy.
7. Cook the pasta in well-salted boiling water until al dente. Save some pasta water before draining.
8. Warm the sauce in a pan, loosen it with a splash of pasta water, then add the pasta and toss until coated.
9. Top with fresh basil, Parmesan, toasted pine nuts and a drizzle of olive oil.

Notes & substitutions

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