Ingredients
-
Serving for 2:
-
2 red peppers
-
40g cashew nutssoaked for at least 4 hours
-
1 tbsp flaked food yeast
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50ml water
-
saltto taste
-
pepperto taste
-
1 tbsp lime juice
-
1 organic lemon peel
-
1 tbsp extra virgin olive oil
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200g pastayour favourite
-
parsleyto taste
Ingredients
Serving for 2: |
|
| 2 red peppers | |
| 40g cashew nuts | |
| 1 tbsp flaked food yeast | |
| 50ml water | |
| salt | |
| pepper | |
| 1 tbsp lime juice | |
| 1 organic lemon peel | |
| 1 tbsp extra virgin olive oil | |
| 200g pasta | |
| parsley | |
Steps
|
1
|
Cut the peppers in half and clean them. |
|
2
|
Place the peppers on the glass tray and set the Panasonic microwave for 20 minutes at 1,000 watt. |
|
3
|
Take out the cooked peppers and cover them with a sheet of aluminium foil when still hot. Leave for 10–15 min. This process will help you peel them more easily. |
|
4
|
Peel the peppers, cut them into pieces and place in the blender’s container. |
|
5
|
Add the other ingredients – cashew nuts, extra virgin olive oil, water, salt, pepper, yeast, lemon juice and peel, and blend to obtain a smooth cream. If it is too thick, add a little water. |
|
6
|
Cook the pasta. |
|
7
|
Season the pasta with the pepper cream and decorate with chopped parsley. |
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