Linguine con Crema di Peperoni
Red peppers. Lovely sweet and fragrant in this creamy carb heaven.
Servings: 4 people
Ingredients
- 340 g linguine or other pasta
- 115 g raw cashew nuts
- 5 long red bell peppers
Marinade
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Add to Sauce
- 1 deciliter pasta water regular water works as well
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Soak the cashews in hot water for at least 20 minutes.
- Cut the peppers in halves lengthwise, remove the seeds and coat them with all the marinade ingredients.
- Bake the peppers at 180°C for 20-25 minutes.
- In the meantime cook your linguine according to the instructions on the packet.
- Remove the peppers from the oven and add 2 of them (4 halves) to a blender along with the drained cashews and the other 'add to sauce' ingredients. Blend until smooth.
- Mix the drained pasta with the sauce and serve with the remaining pepper halves.