Roasted Red Pepper Pasta

Serves 4

1 c roasted red bell peppers from a jar, drained

½ onion, diced

1 large carrot, diced


1 T minced garlic

2 c white beans

Optional: 1/2 c cashews, soaked in water, then drained

16 oz whole grain fusilli pasta

Salt and pepper

Sautee the peppers, onion, and carrot in a few tablespoons of water over medium-high heat, adding more water as necessary to prevent sticking.  Once the onion starts to brown, add more water and white beans, cover, and reduce heat to medium-low.  Cook pasta in a pot of boiling and well salted water according to package directions.  Just before pasta is finished, puree the pepper mixture in a blender until smooth, adding water if needed to thin.  (If you are not concerned with fat content, add to the blender 1/2 cup raw cashews that have been soaked in water and drained.)  Taste and add salt or pepper if needed.  Drain pasta, return to pot, and add roasted red pepper sauce.