Roasted Red Pepper Rigatoni

• 90 g rigatoni
• 1 red peppers, halved and deseeded
• 20 g raw cashews, soaked 15 minutes in hot water
• 1 garlic cloves, unpeeled
• 0.5 tsp smoked paprika
• 5 g basil leaves

Directions

1. 1Roast the peppers cut-side down with the garlic at 220°C (200°C fan) for 20 minutes, until the skins blister and darken.
2. 2Squeeze the garlic out of its skin and blend with the peppers, drained cashews, smoked paprika and 100 ml water until velvety.
3. 3Cook the rigatoni in salted boiling water for 11 minutes, until al dente, and drain.
4. 4Warm the sauce in the pasta pan for 2 minutes, toss the rigatoni through and finish with basil.