Creamy Red Pepper Pasta
This recipe may be simple, but it makes for the perfect comfort food - full of flavour, fast to prepare, and utterly satisfying! It's also dairy-free, meat-free and gluten-free!
Ingredients
3 cloves garlic, minced
1 tbsp tomato puree
1 tbsp vegan butter (optional)
One red pepper, de-seeded and chopped
One tin chopped tomatoes (the best quality you can afford)
1/3 cup red wine (4 tbsp)
Large handful fresh basil, shredded
1/3 cup cashew nuts, soaked 4-6 hours in water then drained (4 tbsp)
Salt and pepper, to taste
One pack Rizopia penne
Parmesan, to serve (optional)
Method
1) Heat some oil in a pan, then gently fry the garlic for a few minutes, stirring often.
2) Add in the tomato puree, optional butter, chopped tomatoes and red pepper and stir well. Add in the wine, then bring to the boil before reducing to a simmer for 15-20 minutes, or until thickened. Stir often to prevent the sauce from catching.
3) Stir through the basil, then place in a blender with the cashews. Blend until completely smooth, then season to taste.
4) In the meantime, cook your pasta according to packet instructions. Drain in cold water, reserving 2-3 tbsp of the cooking water. Set pasta aside.
5) Add your cooking water to the blended sauce, then blend once more, seasoning more to taste if necessary.
6) Stir your sauce through the cooked pasta, adding more pepper and basil if desired. Serve in bowls topped with parmesan, if desired.
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