Dinner · Easy
Dinner · Easy
This incredibly rich and creamy pasta is made entirely from plants. The secret is roasting red peppers until caramelised, then blending them with soaked cashews, garlic, and nutritional yeast for a deeply savoury sauce.
Roast red peppers at 200°C for 35 mins until charred.
Peel skins and blend with soaked cashews, garlic, yeast and lemon.
Cook pasta in well-salted boiling water until al dente.
Toss hot pasta with sauce, adding pasta water to loosen.
Serve topped with fresh basil and a drizzle of olive oil.
💡 Tip: This recipe keeps well in an airtight container in the fridge for up to 3 days. For best results, store any sauces or dressings separately and combine just before serving.
