Red pepper pasta

This comforting dish always hits the spot. Leftover sauce can be frozen or used like pesto.

Serves 4

Ingredients

  • 4 Red Peppers

  • Onion, quartered

  • Garlic (>4)

  • 50g Cashews

  • 320g Spaghetti

  • 250ml Milk

  • Mixed Herbs

  • 50g Sundried Tomatoes

  • Balsamic Vinegar (>1tsp)

  • Cheddar Cheese (>3tbsp)

Method

  1. Soak the cashews in boiling water

  2. Roast (200°C) the peppers, onion and garlic for 20-30 mins

  3. Cook the pasta and save the pasta water

  4. Transfer the roast veg into a blender (or use hand blender), drain the cashews and add, add the milk, 250ml pasta water, herbs, tomatoes, vinegar, cheese and season

  5. Blend until smooth

  6. Pour the sauce into a pan heat up and add the spaghetti