Bell Pepper and Thyme Fettuccine

This is a recipe I found in People magazine when they were featuring recipes submitted by celebrities. As a Dolphins and Eagles fan (and Patriots hater), I’m somewhat embarrassed to admit the original recipe was from Tom Brady. I can’t even type that without a shudder. But anywho…

I revised the recipe to remove any processed oil and converted the suggested process of roasting the peppers over an open flame (oh please, Tom, we don’t all have personal chefs!) to cooking the peppers in the Instant Pot and it works perfectly! So yeah, take that Tom Brady. Stick to deflating footballs and whining to referees.

oil free pasta

Bell Pepper and Thyme Fettuccine

Print Pin Review
Total Time: 40 minutes
Servings: 4

What you’ll need

  • 12 oz whole wheat or brown rice fettuccine
  • 2 red or yellow bell peppers
  • 1 cup raw cashews
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 1 lemon, sliced into wedges
  • 2 tsp fresh thyme leaves
  • red pepper flakes (optional)

How you’ll do it

  • Cook pasta according to package directions. Rinse in cold water, drain, and set aside, leaving pasta in colander.
  • Place whole peppers into Instant Pot with 1 cup water, using a steam basket or trivet to keep peppers above liquid.
  • Set Instant Pot to high pressure for 2 minutes. Allow for natural release when done, for 10 minutes. Manually release any remaining steam.
  • While peppers are cooking, soak cashews in hot water.
  • Allow peppers to cool a bit, then peel skin and remove stem and seeds.
  • Add peppers to blender along with cashews (drained), 1/2 cup water, salt, thyme and lemon juice. Blend until smooth.
  • Re-rinse pasta to prevent sticking. Drain pasta and add to large sauté or sauce pan. Stir sauce into pasta and heat on medium-low until warmed throughout. If sauce thickens too much, add some water a little bit at a time to thin out. If sauce is too thin, raise heat to medium and allow it to thicken.
  • Serve with a lemon wedge and red pepper flakes. Hint: the fresh lemon juice really makes the flavor of this dish come alive! Don’t skip it!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).

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