Serving Size: 2 people
Prep time: 10 minutes
Ingredients
- 250g of elbow macaroni pasta
- 2 cups of diced and peeled squash or pumpkin (boiled until soft)
- 1 cup of roasted bell pepper slices*
- 1/3 cup of cashew nuts
- 1 lemon (juice only)
- 1 tsp cinnamon
- Salt (to taste)
- Pepper (to taste)
- Blender
- Blend all ingredients together.
- Cook the pasta.
- Pour sauce over the pasta while it is still warm.
*If you're making your own roasted bell pepper: Cut the top of a raw bell pepper, remove the seeds and chop it into thin slices. You can coat slices with olive oil and salt for flavor, and grill until it forms a nice charcoal crust. 1 large pepper should be enough.
