Recipe: Spaghetti with Creamy Roasted Red Pepper SauceDescription: A delicious spaghetti dish topped with a smooth and flavorful creamy roasted red pepper sauce, featuring roasted red peppers, cashew cream, basil, and parmesan cheese.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 4 whole red bell peppers, 1 cup cashew cream, 2 clove garlic, 2 tablespoon olive oil, 0.5 cup parmesan cheese, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 cup basil leaves, 400 g spaghettiInstructions: Preheat oven to 220 degrees Celsius. Place whole red peppers on a baking sheet and roast in the oven for 20 minutes, turning occasionally, until the skin is charred and bubbling. Remove the peppers from the oven and immediately place them in a bowl. Cover with plastic wrap or a lid to allow them to steam for 10 minutes. This will make it easier to peel the skin. Meanwhile, boil the spaghetti according to package instructions until al dente. Drain and set aside. Once the peppers have cooled slightly, peel off the charred skin, remove the stems, and discard the seeds. In a blender, combine the peeled roasted red peppers, cashew cream, garlic, and olive oil. Blend until smooth and creamy. Transfer the sauce to a saucepan over medium heat. Add the Parmesan cheese and stir until melted and fully incorporated. Season with salt and black pepper to taste. Toss the cooked spaghetti with the creamy roasted red pepper sauce until well coated. Garnish with fresh basil leaves before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, vegetarian, pastaThis Spaghetti with Creamy Roasted Red Pepper Sauce recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.