Step 1

Heat the extra virgin olive oil in a skillet or pan, add the onion, garlic, a pinch of salt, and pepper, and let them roast for a few minutes until golden.

Step 2

In the meantime, bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain, and set aside.

Step 3

Transfer the roasted onions and garlic to a high-powered blender, then add the drained roasted red peppers, red pepper flakes, cashews (see note 2 and 3), and almond milk. Blend until smooth and creamy. Taste the sauce, and season with salt and pepper to taste.

Step 4

Add the sauce to the same pan you used to roast the onion and garlic, warm up, add the cooked pasta, add the chopped basil and toss until combined. Serve hot with some extra basil leaves on top, and enjoy!