INGREDIENTS

2 red capsicum

1/4 cup / about 6 sundried tomatoes (in oil)

2 garlic cloves

1/2 tsp Nirvana Organics Himalayan Crystal Salt 

1 heaped tbsp Dairy Free Down Under Cashew Cream Cheese

1 tbsp sundried tomato oil

1/2 cup loosely packed fresh basil

300g Buontempo Buon Appetito Spaghetti 

Angel Food Parmesan Alternative 

Gourmet Organic Herbs Organic Chilli Flakes

 

INSTRUCTIONS

Preheat the oven to 200C

Cut the storks off the capsicums, deseed and cut into 1 inch pieces.

Place on a roasting tray with a glug of oil and salt and pepper. Place in the oven for 20-25 minutes.

The capsicums are done when they are starting to char and are soft.

Place in a food processor with the garlic and sundried tomatoes. Blitz until finely chopped.

Add the sundried tomato oil, cream cheese, and basil. Blitz again. Taste and season with salt and pepper.

Boil some salted water and cook the pasta according to packet instructions. Before draining, reserve 1/2 cup pasta water.

Place the pasta back into the saucepan, add the sauce and stir. Then add 1/4-1/2 cup of the pasta water.

Serve with some vegan parmesan, chilli flakes and extra basil and sundried tomatoes!