This dish contains the following allergens: Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
200ml
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
7oz
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
Utensils
Step 1
Preheat your oven to 180c and slice the pepper into quarters
Step 2
Drizzle with the olive oil and sprinkle over a pinch of salt. Pop this into the oven to roast for 30 minutes
Step 3
Once this is done, leave to cool then blend in your Ninja blender along with the oat milk, cashews, nutritional yeast and a good pinch of salt and pepper
Step 4
Pour your sauce into a saucepan and gently heat this through. Grate in the garlic clove and allow this to gently simmer
Step 5
Cook the spaghetti according to the instructions on the packet, then drain and stir through the sauce
Step 6
You can mix in some extra nutritional yeast here and adjust any seasonings to taste. Serve garnished with some fresh basil and enjoy!
Preheat your oven to 180c and slice the pepper into quarters
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
200ml
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
7oz
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
Step 2 of 6
Drizzle with the olive oil and sprinkle over a pinch of salt. Pop this into the oven to roast for 30 minutes
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
200ml
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
7oz
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
Step 3 of 6
Once this is done, leave to cool then blend in your Ninja blender along with the oat milk, cashews, nutritional yeast and a good pinch of salt and pepper
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
200ml
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
7oz
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
Step 4 of 6
Pour your sauce into a saucepan and gently heat this through. Grate in the garlic clove and allow this to gently simmer
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
200ml
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
7oz
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
Step 5 of 6
Cook the spaghetti according to the instructions on the packet, then drain and stir through the sauce
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
200ml
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
1
Red pepper
Around 12
Cashew nuts
1 tsp
Olive oil
Salt and pepper
7oz
Oat milk
2 servings
Spaghetti
2 tbsp
Nutritional yeast
1
Garlic clove
Step 6 of 6
You can mix in some extra nutritional yeast here and adjust any seasonings to taste. Serve garnished with some fresh basil and enjoy!
