Roasted Red Pepper Sauce

1 cup raw cashews, soaked overnight and drained

⅔ cup veggie broth

½ cup nutritional yeast

4 tablespoons lemon juice

3 cloves garlic

½  tsp sea salt

¼ tsp black pepper

Pinch of red chili flakes

2 cups roasted red bell peppers (roughly the amount of two, 12-oz jars)

Combine all ingredients in a blender and blend until smooth. Add an additional ½ tsp sea salt if desired (depending on the sweetness of your bell peppers). You will have plenty of extra sauce, this recipe is meant for you to have extra sauce.

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12-16 oz red lentil pasta, cooked according to the instructions  – Barilla Red Lentil Spaghetti is our favorite.

Coat cooked and drained pasta in the sauce and serve with something green – sautéed spinach, kale sautéed with garlic, steamed broccoli or roasted zucchini.