Creamy roasted red pepper pasta

Roast the Peppers:
Preheat your oven to 400°F (200°C).
Cut the red bell peppers in half and remove the seeds.
Place them cut-side down on a baking sheet, drizzle with olive oil, and roast for about 25-30 minutes, until the skins are charred and blistered. Let them cool, then peel off the skins.
Make the Sauce:
In a blender, combine the roasted red peppers, soaked cashews, minced garlic, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Cook the Pasta:
While the sauce is blending, cook the pasta according to package instructions. Reserve a little pasta water before draining.
Combine:
In a large pan, add the creamy roasted red pepper sauce. If it’s too thick, you can add a bit of reserved pasta water to reach your desired consistency.
Toss in the cooked pasta and mix until well coated.
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