Roasted Red Pepper Pasta

This pasta is like a warm hug! Our creamy and tangy roasted red pepper sauce is the perfect antidote when it’s cold and rainy outside.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 230°C fan / 475°F.

   
2. 2

   Put the cashews into a bowl and cover with hot water straight from a kettle. Leave to one side to soak.

   
3. 3

   When the oven is hot enough, put the red peppers on a roasting tray and roast for 15 minutes.

   
4. 4

   Remove the tray from the oven. Add the onions and garlic to the tray of peppers, and return to the oven for another 15 minutes.

   
5. 5

   Meanwhile cook the pasta in boiling salted water as per the packet instructions, then drain and rinse under cold water, making sure you reserve the pasta water for later!

   
6. 6

   Leave the roasted veggies to cool for 5–10 minutes. Then carefully peel the skin off the red peppers (this removes the bitter flavour), remove the stalks and scrape out any seeds. 

   
7. 7

   Transfer the roasted red peppers to a blender along with the onion and garlic (peeling and discarding the skins of the onion and garlic as you go). 

   
8. 8

   Drain the cashews and add them to the blender, along with the almond milk, 250ml of the pasta water you reserved earlier, the mixed herbs, sun-dried tomatoes, balsamic vinegar, nutritional yeast, and very generous pinches of salt and pepper. Blend everything until the sauce reaches a lovely smooth consistency, which can take a minute or so. Give the sauce a taste and add more seasoning if necessary.

   
9. 9

   Pour the sauce into a large saucepan on a low-medium heat. Gently heat until it begins to bubble, then add the pasta and heat it through for a minute or two.

   
10. 10

    Meanwhile roughly chop the cashews for the topping and toast them in a pan on a medium-high heat until they begin to brown. This should take a couple of minutes.

    
11. 11

    When you’re ready to serve, distribute the pasta between bowls. Roughly chop the basil leaves and sprinkle them on top, followed by the toasted cashews and red chilli flakes. Divine!