EASY ROASTED RED PEPPER PASTA (you can make this in a blender....🤩) and it’s vegan. cute!

Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place the halved and de-seeded bell peppers on the baking sheet and drizzle with olive oil. Season with the cumin, kosher salt, and freshly ground pepper. Slice ¼ - ½ tsp off the top of the garlic bulb and drizzle some olive oil on top. Cover the garlic bulb in aluminum foil completely, and place on the baking sheet. Roast peppers and garlic on the same sheet at 450 degrees – the peppers will need about 20-25 minutes, and the garlic approximately 30. Rotate the peppers halfway through cooking. Remove the garlic cloves from the bulb and transfer to a high-speed blender or food processor along with the peppers. Now add the raw almonds, 2 tbsp of olive oil, and juice from the lemon into the blender as well. Blend until smooth. Cook your pasta according to the directions on the package, until al dente.

Heat a medium saucepan over medium heat and add the roasted red pepper sauce, tomatoes, and 2 tbsp of olive oil. Simmer until the flavors infuse about 10 minutes, and season with salt and pepper to taste if needed. Add the cooked pasta and reserved (salted) pasta water. Swirl the pasta in the sauce until it is thoroughly incorporated and cook the pasta and the sauce together for about 5 minutes. Garnish with chopped Italian parsley and freshly ground black pepper.