In Season, Mains, Vegan, Vegetarian
Roasted Pepper, Cashew & Garlic Spaghetti
Recipe by Charlotte Roberts
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Cooking method:
Standard
- Prep Time: 2 mins
- Total time: 40 mins
- Skill Easy
- Serves 2 people
Roasted Pepper, Cashew & Garlic Spaghetti
A deliciously more-ish spaghetti recipe that’ll leave you wanting more. The homemade sauce really adds something special to this dish.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 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
Cooking mode
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Method
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Step 1
Preheat your oven to 180c and slice the pepper into quarters
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Step 2
Drizzle with the olive oil and sprinkle over a pinch of salt. Pop this into the oven to roast for 30 minutes
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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
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Step 4
Pour your sauce into a saucepan and gently heat this through. Grate in the garlic clove and allow this to gently simmer
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Step 5
Cook the spaghetti according to the instructions on the packet, then drain and stir through the sauce
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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!
