• If Roasting your Own Red Pepper
• Preheat oven to broil setting or 450° Cut the peppers in half and remove seeds and stems.
• Lay peppers face-down on a baking sheet and drizzle with olive oil. Broil until the skins blacken and blister, about 10 minutes.
• Remove from oven and carefully place in a bowl. Cover with a plate and allow the peppers to steam for 10 minutes. Once the peppers cool, remove the skins and chop roughly. Reserve some red pepper for garnish optionally.

Prepare the Pasta

• In a blender or blender cup add 1 cup cashews and ½ cup water. You may allow this to soak for up to an hour, but it will still be creamy if not soaked.
• Bring a large pot of water to a rolling boil and add the pasta. Boil for 6-8 minutes until al-dente. Reserve some pasta water to add to the sauce.
• In a pan, add a few tbsps of extra virgin olive oil and saute shallots and garlic until softened. Season with salt, pepper and rosemary or Italian seasoning.
• Add shallots and garlic to the blender cup, along with roasted red pepper, chopped.
• Blend until smooth. Add starchy pasta water as necessary. Adjust salt and seasoning to taste.
• In the same pan you cooked the onions and garlic, add a few more tbsps of olive oil and saute the mushrooms until browned and all the water is released. Set aside and saute the asparagus until crisp and tender, for 3-4 minutes.
• Combine the sauce with the pasta, adding more pasta water as necessary to thin out the sauce. Top with veggies and a sprinkle of crushed red pepper flakes.