Creamy Vegan Red Pepper Pasta with Blistered Tomatoes

• rigatoni↗1 lb

  DeLallo brand

• cherry tomatoes↗2 cup
• a quick swish of olive oil

  DeLallo brand

• salt and pepper
• cashews↗1.25 cup
• olive oil↗0.25 cup
• water↗1.5 cup
• large roasted red pepper1

  DeLallo brand - not a whole jar, just one, or if you're using sliced red peppers, about 1/2 cup

• clove garlic↗1
• nutritional yeast2 tablespoon
• salt↗1.5 teaspoon
• chives and basil for topping

Step-by-step instructions

1. 1

   Pasta: Cook pasta according to package directions.

2. 2

   Tomatoes: Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.

3. 3

   Sauce: Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.

4. 4

   Serve: Serve with tomatoes over the top, as well as herbs and more salt and pepper.