A creamy, tangy roasted red pepper sauce combined with spaghetti, creating a classic vegan dish. This recipe serves 4 and includes ingredients such as red peppers, garlic, cashews, and nutritional yeast for added flavor.
1: Preheat the oven to 230°C fan / 400°F.
2: Transfer the cashews to a bowl and cover in hot water. Leave to soak.
3: Add the red peppers to a roasting tray and roast for 15 minutes.
4: Remove the tray from the oven. Add the quartered onions and garlic cloves and return to the oven for another 15 minutes.
5: Cook the spaghetti in boiling salted water as per packet instructions, reserving some pasta water.
6: Leave the roasted veggies to cool for 5 minutes, then peel the onion and garlic, and remove skin, stalks, and seeds from the red peppers.
7: Transfer the veggies to a blender. Drain the cashews and add them to the blender along with the plant-based milk, reserved pasta water, dried mixed herbs, sun-dried tomatoes, balsamic vinegar, nutritional yeast, and generous pinches of salt and pepper.
8: Blend until smooth.
9: Pour the sauce into a large saucepan on low-medium heat and gently heat it.
10: Add the spaghetti to the sauce.
11: Top with fresh basil, toasted cashews, and chilli flakes. Enjoy!
