Roasted Pepper + Cashew Pasta

Roasted Red Pepper + Cashew Pasta:

Ingredients:

• 1 lb. of organic rigatoni pasta noodles

• 2 large red bell peppers

• 1/2 cup almond milk

• 1/4 cup freshly grated parmigiana

• Olive Oil

• 1/4 cup of raw cashews

• 1/2 cup full fall ricotta

• 4 roasted garlic cloves

• salt and pepper to taste

Directions:

• Preheat oven to 375 F. On a baking sheet with parchment paper, add sliced bell peppers and drizzle with olive oil, salt and pepper. For the garlic, chop off the top off the garlic head and place in aluminum foil, drizzle with olive and salt. Wrap up garlic and place on the parchment sheet as well. Roast for 15-20 minutes.

• Cook rigatoni noodles based on the box directions.

• In a high speed blender, add bell peppers, 4 roasted garlic cloves, cashews, ricotta, almond milk, salt and pepper. Blend until smooth.

• Place sauce on a large skillet and add cooked pasta noodles. Mix in parmigiana cheese and blend together.

• Plate and Enjoy!