redpepperpasta

🥘 Ingredients

• cashews 50g
• water
• red peppers 4
• onion 1
• garlic cloves 4
• spaghetti 300g
• water 1 cup
• unsweetened plant-based milk 250 ml
• dried mixed herbs 1 tbsp
• sun-dried tomatoes in oil 50g
• balsamic vinegar 1 tsp
• nutritional yeast 3 tbsp
• salt 1 tsp
• pepper 1 tsp
• basil 1 handful
• toasted cashews 1 tbsp
• red chilli flakes 1 tsp

1. 1

   Preheat the oven to 180°C.
2. 2

   Transfer the cashews to a bowl and cover in hot water straight from a kettle . Leave on one side to soak.
3. 3

   Remove the stem of the red peppers and cut the onion in quarters.
4. 4

   Add the red peppers to a roasting tray and roast for 15 minutes .
5. 5

   Remove the tray from the oven. Add the quartered onions and garlic cloves and return to the oven for another 15 minutes .
6. 6

   Cook the spaghetti in boiling salted water as per packet instructions and make sure you reserve some pasta water .
7. 7

   Leave the roasted veggies to cool for 5 minutes . Then peel the onion and garlic, and remove any skin and any remaining stalks or seeds from the red peppers. Transfer them to a blender .
8. 8

   Drain the cashews and add them to the blender, along with the unsweetened plant-based milk and pasta water you reserved earlier, dried mixed herbs , sun-dried tomatoes in oil (drain as much oil as possible), balsamic vinegar , nutritional yeast , and very generous pinches of salt and pepper .
9. 9

   Blend until smooth.
10. 10

    Pour the sauce into a large saucepan on a low-medium heat. Gently heat the sauce, then add the spaghetti.
11. 11

    Top with basil , toasted cashews , and red chilli flakes .