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5 from 3 votes

Creamy cashew and roasted red pepper pasta

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 2 people
Author: Becca Heyes


  • 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


  • 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.