Super Creamy Roasted Red Pepper Pasta

Preheat oven to 500ºF. Line a baking sheet with a large piece of foil and roast the red peppers on it for 25 minutes. Remove pan from oven and fold foil to cover the peppers to steam for 10 minutes. Peel away skin and remove seeds and stems. Set aside.

Cook pasta according to package directions. Drain and return it to the pot it was cooked in.

While peppers are roasting, heat a large skillet to medium-high with olive oil. Add garlic, onion, and red pepper flakes and saute until softened, 5–10 minutes.

Transfer onion mixture to a high speed blender and add coconut milk, basil, cashews (drained), salt and pepper, and roasted red peppers. Blend until smooth.

Toss the pasta with sauce. Taste to check seasoning, and serve.