Creamy cashew and roasted red pepper pasta

Recipe printed from www.easycheesyvegetarian.com

Ingredients

1 aubergine (eggplant)
1 tbsp oil
1 red pepper, cut into a few large chunks
~ 10 cherry tomatoes
1 small clove garlic
1-2 tsp tahini
3 tbsp cashew nuts
1 tsp smoked paprika
Few small sprigs fresh basil
Salt
Black pepper
200 g (~ 7 oz) dried pasta

Instructions

Lightly brush the whole aubergine with oil, and place on a baking tray. Roast for around 25 minutes at 190°C (Gas Mark 5 / 375°F). Turn the aubergine over, and add the chunks of red pepper and the cherry tomatoes, also lightly tossed in oil. Roast for a further 25 minutes, until all the vegetables are soft and juicy. The aubergine should be very soft.
Cut the aubergine in half, and set aside until cool enough to handle. Scrape the flesh from the middle of the aubergine - it should pull away easily from the skin. Add the aubergine flesh to a food processor, along with the roasted peppers and tomatoes, garlic, tahini, cashews, smoked paprika, and a couple of sprigs of basil. Season generously, and blend thoroughly.
Boil the pasta in plenty of water until cooked al dente, then drain, and add the roasted red pepper sauce. Mix well over a low heat for a minute or two, until piping hot. You can add a dash of water if the sauce seems too thick. Serve with fresh basil and some extra chopped cashew nuts, if desired.

Nutrition

Nutrition Facts

Creamy cashew and roasted red pepper pasta

Amount Per Serving (1 portion)

Calories 598 Calories from Fat 160

% Daily Value*

Fat 17.8g27%

Saturated Fat 2.7g14%

Trans Fat 0g

Cholesterol 91mg30%

Sodium 125mg5%

Potassium 979mg28%

Carbohydrates 93.8g31%

Fiber 10.5g42%

Sugar 10.7g12%

Protein 20.2g40%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.