A delicious, easy, and healthy creamy roasted red pepper cream sauce. Perfect for a quick weeknight dinner and also feeding anyone who is vegan or dairy free. Simple, healthy, yet incredibly satisfying.
Preheat the oven to 400 degrees.
Cut red bell peppers in half. Cut out the stems and clean out the seeds. Lay on a baking sheet covered with foil or parchment paper. Drizzle with olive oil and some salt. Roast 20 minutes each side.
While the bell peppers are roasting, cook your pasta or spiralize zucchini. We used spiralized zucchini, but you can use zucchini or whatever pasta you like.
When the bell peppers are done roasting, blend them with all the other ingredients (coconut milk, garlic, soaked cashews, salt, and red pepper flakes).
If using spiralized zucchini, saute the zucchini in a large pot for a few minutes. You can add oil if you'd like, we do it without any. Add the sauce and stir for just a few minutes. You can add a bit of water if it's too thick for you, but we like this consistency.
Serve immediately. Garnish with basil if desired.