Overview

Ingredients

• red capsicums roughly chopped2 pc
• brown onion roughly sliced1 pc
• garlic cloves roughly diced5 pc
• tomato paste2 tbsp
• chilli flakes1 tsp
• ½ cup cashews raw, soaked for 4 + hours in cold water or boiled for 15 minutes, drained
• ½ cup nutritional yeast
• soy milk1 cup
• tsp sea salt flakes2 pc
• tbsp olive oil1 pc
• dry pasta the shape I used is called radiatori300 g
• fresh basil leaves to serve

Steps

1. 1

   Bring a large pan to high heat with the olive oil add add the onion and capsicum with 1 teaspoon of the sea salt flakes. Sauté for 5 - 7 minutes or until capsicum and onion is well browned.

2. 2

   Add the tomato paste, chilli flakes and garlic and sauté for a further 2 minutes then turn off the heat. Allow this to cool for 5 minutes so it's not super hot when you add it to your blender.

3. 3

   Add the capsicum mixture to a high speed blender along with the nutritional yeast, soaked cashews, another teaspoon of sea salt and the soy milk.

4. 4

   Blend for 1 - 2 minutes or until the mixture is super smooth.

5. 5

   Cook the pasta until al dente, reserve ½ cup pasta water then drain. Add the drained pasta back to the pot and pour over the creamy capsicum sauce with the half cup of pasta water. Continue to stir until the sauce is silky smooth and the pasta is well covered in the sauce. If the sauce happens to be a bit too runny for your liking just pop the pot back on the stove for a few minutes to help the liquid absorb into the pasta.

6. 6

   Serve with some fresh basil and enjoy!

7. 7

   NOTES

8. 8

   Blending: Ensure the capsicum mixture is cooled slightly before blending to avoid pressure build-up in the blender. Blend until completely smooth for the best texture.

9. 9

   Cooking Pasta: Cook pasta al dente as it will continue to cook slightly when mixed with the sauce. Reserve some pasta water to adjust the sauce consistency if needed.