Ingredients
- 150g dried pasta of choice
- Olive oil, for cooking
- 1 large banana shallot, chopped
- 2 garlic cloves, chopped
- Cupped handful of cashews
- 1 tsp smoked paprika
- 1 tbsp sun-dried tomato paste
- 1 tbsp tomato purée (paste)
- 3 roasted red (bell) peppers from a jar, diced
- 1 heaped tsp white miso paste
- 2 tbsp water
- 1 heaped tbsp light crème fraîche
- Handful of basil leaves
- Salt and black pepper
Method
- Cook the pasta in boiling, salted water until al dente. Drain, reserving a cup of the cooking water, and set aside.
- In a frying pan, heat a drizzle of olive oil over a medium heat. Sauté the shallot and garlic with a pinch of salt for 2–3 minutes until softened. Add the cashews and toast for 2 minutes. Stir in the smoked paprika, sun-dried tomato paste, tomato purée, roasted red peppers, miso and water.
- Cook for 2–3 minutes, then remove from the heat.
- Transfer to a blender, add the crème fraîche and Parmesan and blend until silky-smooth.
- Season to taste.
- Return the sauce to the pan over a low heat, tear and stir in some of the basil and the cooked pasta, adding splashes of the reserved pasta cooking water to loosen if needed.
- Serve topped with the remaining basil and Parmesan.
Cooks tips
Flavour enhancers through pantry staples ie sun dried tomatoes and miso. Pasta water for consistency. Prep and freeze this for ease. It's also really nice without pasta as a sauce.
