Roasted Tomato & Bell Pepper Pasta Sauce

Make tomato red pepper sauce

1. Roast vegetables

   • Preheat oven to 400 degrees.
   • Cut bell pepper into strips.
   • Spread tomatoes and bell pepper pieces on baking sheet.
   • Smash garlic cloves lightly, leaving them in their skins.
   • Sprinkle with avocado oil and salt.
   • Roast in the oven until soft and beginning to blister. You don't want them to burn. About 30-45 minutes.

2. Prepare cashews

   • Put cashews in a pot and cover with water by 2 inches. 
   • Salt water with 1 teaspoon of sea salt.
   • Cover and bring to a boil.
   • Boil for 1 minute.
   • Remove from heat and leave lid on. Let sit for a minimum of 1 hour. The longer the better. Ideally, 2 hours.
   • Drain.

Prepare pork (optional)

1. • Heat avocado oil in a saute pan.
   • Add pork, and break it up into bits as it cooks.
   • Sprinkle with salt, pepper and red pepper flakes.
   • Set aside while you go to the next step.
   This addition is optional, but I feel the sweet spicy pork pairs fantastically with this pasta!

Assemble the sauce

1. • In a high powered blender or food processor add the soaked cashes, and roasted vegetables.
   • Blend slightly, and then stop to add the liquid.
   • Begin with 1/2 cup of the chicken broth and blend. Work your way up adding more liquid to your liking.
   • More liquid will result in a thinner sauce. 
   • Add the optional plant milk and blend to combine.

Plate the roasted red pepper tomato pasta

1. • Add pasta sauce to cooked pasta and fold to incorporate.
   • Plate with the ground pork.
   • Drizzle with honey.
   • Garnish with basil.
   • Enjoy!