6 Ingredient Creamy Roasted Pepper Pasta

0 Preheat your oven to 400 degrees. Spread your peppers on a parchment lined baking sheet and drizzle with a splash of lemon juice or cooking oil (if desired). Roast for 20 minutes until blistered.
1 Meanwhile, bring a medium pot of salted water to a boil and cook noodles according to package. When noodles are done cooking, be sure to save 1/2 cup of pasta water and set aside. Drain remaining water and return noodles to pot.
2 Once peppers have cooled slightly and are comfortable to touch, pluck the stems off each pepper and add the peppers to a high speed blender along with the reserved pasta water, garlic cloves, cashews, nutritional yeast, lemon juice, salt, pepper, and optional crushed red peppers. Blend on high until silky smooth and creamy. Season to taste.
3 Pour the sauce over the noodles and stir to coat. Serve immediately topped with a sprinkle of fleur de sel and fresh parsley, if desired.