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!
Bell Pepper and Thyme Fettuccine - KevCooksPlants.com