1-Prepare ingredients: Prepare ingredients by soaking any nuts if adapting, but for this version, start with draining the roasted red peppers while you cook the pasta.

2-Cook pasta: Cook the pasta in salted boiling water until al dente, which takes about 8-10 minutes depending on the type.

3-Squeeze: Squeeze the brine out of the roasted red peppers and discard it, leaving a bit for acidity.

4-Melt butter: Melt butter in a large deep pan over medium heat and fry the diced onion until soft and golden, then add garlic and fry for another minute.

5-Blend: Transfer the onion, garlic, roasted red peppers, and melted butter to a blender; blend until smooth, adding a splash of liquid if needed.

6-Simmer: Pour the mixture back into the pan and simmer on low heat.

7-Stir in cream: Stir in the heavy cream until fully mixed.

8-Add seasonings: Add parmesan, parsley, smoked paprika, chilli flakes, salt, and black pepper; stir to combine and let it thicken.

9-Mix pasta and sauce: Drain the pasta and add it to the sauce with tongs; toss to coat, adding pasta water if the sauce is too thick.

10-Serve: Serve right away with extra parmesan and parsley on top.