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Roasted Red Pepper & Cashew Pasta Sauce

Roasted Red Pepper & Cashew Pasta Sauce

The Flourishing Pantry
The Flourishing Pantry
The Flourishing Pantry
  • Recipe by: The Flourishing Pantry
  • Hello, I'm Vicky! I’m a blogger, content creator and space holder helping busy entrepreneurs seeking healthier ways to eat and live. If you want to start prioritising your health, to feel more organised and in control when it comes to living healthier and want to find a supportive, like-minded community making changes in your life, you’re in the right place.
Serves 4 - 6
Prep time: 10min
Cooking time: 30min
Make this delicious roasted red pepper and cashew sauce for a quick, satisfying meal for the whole family. It is quick and easy to make and uses ingredients you will probably already have a home. Colourful and exciting this pasta sauce will soon become a firm favourite for a hassle-free meal at the drop of a hat! This recipe makes enough for 4-6 people and takes around 30 minutes to cook!

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  • 1.

    Pre-heat the oven to 180°C. Slice the red peppers into 6 pieces each and put into a baking tray with the olive oil. Peel the garlic and leave whole and add to the baking tray with the peppers, together with a good grind of salt and pepper. Mix to coat the peppers evenly with the olive oil and seasoning. Roast for 30 minutes.

  • 2.

    While your peppers are roasting, put your cashews in a bowl and cover with boiling water. Leave to soak for 30 minutes. When they’re done, rinse them in a sieve with some cold water.

  • 3.

    In a bowl, combine together the roasted peppers and garlic with the cashews. Don’t be afraid to pour in the olive oil from the roasting tray too - that’s got lots of lovely flavour packed in it! With a hand-blender, blitz the ingredients together until they form a smooth sauce. Season with salt and pepper to taste.

  • 4.

    Serve stirred into freshly cooked pasta, topped with a sprinkling of seeds or a grating of cheese. Store in an air-tight container for up to 7 days to use for later.

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