pasta with creamy roasted capsicum sauce recipe | Jessica Cox

Ingredients

• 3 large red capsicums
• 1/3 cup cashews, soaked for 2 hours
• 2 tablespoons nutritional yeast (or parmesan if tolerated)
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 small clove garlic (or 2 teaspoons garlic infused olive oil for FODMAP/SIBO friendly)
• 3 tablespoons lemon juice
• 2 tablespoons water
• 2 cups buckwheat pasta
• 2 tablespoons pinenuts
• large handful of rocket
• 1/4 cup extra virgin olive oil + extra for roasting capsicums