Creamy Roasted Red Pepper Rigatoni

Adapted from the Pinch of Yum blog

Ingredients

1 lb. rigatoni

3 cups cherry tomatoes salt and pepper

1 1/4 cups cashews

1/4 cup olive oil

1 1/2 cups water

1/2 cup roasted red pepper, drained

2 cloves garlic

2 tbsp Parmesan cheese (for a vegan alternative, substitute nutritional yeast), plus more for topping

1 1/2 tsp salt

chives and basil for topping

Directions

1. Cook pasta according to package directions.

2. While pasta is cooking, preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt and pepper. Broil for 10 to 15 minutes until slightly charred and burst.

3. Meanwhile, blend up the cashews, olive oil, water, roasted red pepper, garlic, parmesan cheese and salt until very smooth and creamy.

4. Remove from heat, pour over hot cooked pasta and stir to mix — it should cling well to the pasta.

5. Serve with tomatoes on top top (can be mixed in, but tomato skins may come off while stirring), as well as herbs, Parmesan cheese and more salt and pepper.