This is the perfect no-fuss pasta with a super quick time-to-table.
Ultra creamy, packed with smoky, tangy, charred roasted red pepper flavour!
✓ 1 large red pepper ✓ Handful of cherry tomatoes ✓ 1 garlic clove (crushed) ✓ 100g pasta of choice (wholewheat pasta, High Protein Pasta & spelt pasta are good choices) (cooked) ✓ 1.3 cup Cashew Nuts ✓ 1 tsp.Coconut Oil ✓ Pinch sea salt and black pepper ✓Almond milk
#1 Preheat your oven to 180°C. Place coconut oil onto a baking tray and pop it into the oven to melt for 2-3 minutes.
#2 Slice the pepper into pieces and add it to the baking tray along with the tomatoes and crushed garlic. Toss everything together so everything is evenly coated in the oil.
#3 Season with sea salt and black pepper, then bake for around 20 minutes until the vegetables are soft.
#4 Next, pop all of the ingredients into the blender along with the cashew nuts and a good splash of almond milk to help everything blend.
#5 Blitz until smooth and creamy and add more milk if needed.
#6 Add the sauce to a pan on a low to medium heat and stir cooked pasta through until everything is piping hot.
#7 Add in cooked chicken or ham for extra protein if you like, then serve and enjoy!