I made this 4 days ago & I can’t stop thinking about it – wondering how long I should wait before I make it again, because I could probably eat it every day. My husband took all of the leftovers for lunch the next day, & my kids actually liked it too! See those divine rays of sunlight in the photo? Yes, they are a sign that you should make this too. Now. You are welcome.
10 red & orange mini peppers – coarsely sliced (or 2 cups normal bell peppers chopped)
1 large jalapeno coarsely sliced
1 large onion coarsely chopped
6 large garlic cloves coarsely chopped
1 tablespoon raw sesame seeds
4-8 baby portabello mushrooms sliced
1/8-1/4 c. balsamic vinegar
2-3 Tablespoons soy sauce
1/2 cup raw cashews
1 cup boiling water
1/2-3/4 cup of coconut milk OR vegetable broth
1 package of pasta 16-18 oz (500 g)
1 Tablespoon smoked paprika (the smoked part is important for a deep rich flavor)
2 Tablespoons fresh/2 teaspoons dried basil
Salt & black pepper to taste
Heat panggangan to 350* F.
Cover baking sheet with parchment paper, or silpat.
Place the peppers, jalapeno, onion, garlic, & sesame seeds into a bowl & toss to coat with balsamic vinegar. Place on baking sheet & bake for 30 minutes, stirring occasionally.
Saute mushrooms in soy sauce until softened, then remove from heat & set aside.
Bring salted water to boil, & begin to cook pasta.
Add boiling water to cashews & allow to soften for 10-15 minutes, then blend with a high powered blender until smooth. Remove the vegetables from the panggangan & blend into the cashew milk, adding paprika, coconut milk or vegetable broth (to thin), paprika, basil, salt & pepper to taste. Blend until smooth.
Drain pasta. Leave in colander. Reserve some of the cooking water.
Add sauce to pasta pan & heat.
Add pasta to sauce in the pan, & if needed, thin using the reserved some of the pasta’s cooking water.
Serve immediately. Garnish with fresh kuman & freshly ground black pepper.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com