Ingredients

4 red peppers

1 onion quartered

4 garlic cloves

50gr cashews

3320spagetti or other any other pasta

250ml unsweetened- plant based milk

1 tablespoon dried mixed herbs , parsley , oregano sage , basil

50gr sun dried tomatoes in oil , drained , 1 tablespoon balsamic vinegar

3 tablespoon nutrition yeast

salt and pepper for topping handfull of fresh basil

handful of cashews red chilli flakes .

Method

Preheat the oven to 230/c .

Transfer the cashewsto a bowl in hot water straight from the kettle to one side to soak . When the oven is hot enough add the red peppers to a roasting tray for 15 minutes .

Remove the tray from the oven . add the quartered onions and garlic cloves to the tray and return the oven for another 15minutes then leave the veggies to cool for 5 minutes. cook the pasta in boiling salted water as per packet instructiouns make sure you reserve your pasta water. carefully peel the skin off the red peppers , remove the stalks and scape out any of the seeds . transfer the roasted red peppers to blend with the onion and garlic (peeling and discard the skins of the garlic as you go.)

Next drain the cashews and then to the blender along with the milk , 250ml (_1 cup) of the pasta water you reserved earlier mixed herbs n, sun -dried tomatoes , balsamic vinegar , nutritional yeast and very generous pinches of salt and pepper .

Blend everything until the sauce a lovely smooth consistency which can take a minute or so . Give the sauce a more seasoning if necessary . Pour the sauce into a large saucepan , on a low – medium heat . Gently heat the sauce until it begins to bubble , then add the cooked spagetti.

Meanwhile roughly chopped the cashews and toast them in a pan on a medium high heat until they began to brown . this should take a couple of minutes . wghen you’re ready to serve distribute the pasta into bowls .

Roughly chop the basil leaves and sprinkle them on top , followed by the toasted cashews and red chilli flakes .

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