Aren't you tired of being a basic bitch and just opening up a can of sauce and dumping it on your pasta? Impress yourself and your loved ones and make your own damn sauce! This sauce gets its deep flavors from the roasted red peppers and garlic and it's creaminess from cashews.

Serves 4

Prep time: 1 hour

2 red peppers, roasted

4-6 cloves of roasted garlic

2/3 cup water

1/3 cup Cashews (soaked for 2 hours unless you have a high-power blender)

1 tsp onion powder

1/2 tsp oregano

1/2 tsp hot red pepper flakes (more to taste)

1/2 tsp salt(more to taste)

Your favorite pasta cooked per the boxes instructions.

Preheat the oven to 400° F and line a baking sheet with parchment paper.

Cut the stems off the peppers, remove the seeds and then cut into quarters. Toss the peppers in couple tablespoons of olive oil to coat. Place the peppers on the prepared baking sheet.

Cut the top off a head of garlic and drizzle some olive oil on it. Wrap it in foil and place on the baking sheet.

Roast the peppers and garlic for 40-45 minutes. Half-way through baking, flip the peppers over.

When the peppers are done, place them in a bowl of cold water to stop the cooking and peel the skins from the peppers.

Place the peppers, garlic, cashews, water and spices into a blender. Blend until smooth.

Poor the sauce into a medium sauce pan and cook over medium heat for about 10 minutes. Serve with your favorite pasta.

Nutritional information: Coming soon