Roasted Red Pepper Pasta

Preheat oven to 350 F.

Rough chop your bell peppers and onion.

Line a bake sheet with parchment paper.

Add your peppers, onion and garlic cloves to the pan and spread evenly.

Bake in the oven for 20 minutes or until slightly charred around the edges.

Once done, add veggies to a high speed blender with the remaining ingredients (cashews, coconut milk, water, sea salt).

Blend until silky smooth. Sauce is done and can be stored in the fridge for 4-5 days until ready to use, or you can use it right away.

Boil your fave pasta (mine is chickpea).

Just before draining your pasta, remove and set aside 1/3 cup pasta water.

Drain the pasta and place back into the same pot.

Add the reserved pasta water and your roasted red pepper sauce.

Add a few big handfuls of chopped fresh spinach and mix thoroughly.

Place on low heat to cook for 4-5 minutes, stirring once or twice so it doesn’t stick to the bottom.

Pasta is ready when sauce is thick and married to the noodles and spinach is wilted.

Taste and add more salt if desired.

ENJOY!