Get your forks into this comforting creamy Vegan Bell Pepper Pasta. It's super easy to make and packed full of flavour using simple ingredients. We recommend using red peppers, but you can also use whichever colour pepper you prefer.
Prep
5 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
bell pepper 3
garlic cloves 2 (peeled)
red onion 1 (chopped)
cashews 50 g
almond milk 225 ml
nutritional yeast 3 tbsp
dried oregano 1 tbsp
olive oil 1 tbsp
spinach 2 handful
free from spaghetti 400 g
Method
Preheat the oven to 230°C/210°C fan. Peel the garlic cloves and slice the red onions into quarters.
Add the bell peppers to a baking dish and bake for 15 minutes. After 15 minutes, turn the peppers and add the garlic cloves and red onion to the tray. Bake for a further 15 minutes. Once the peppers are cooked, remove from the oven and allow to sit for a few minutes to cool.
Meanwhile, whilst the peppers are cooling, cook your pasta in salted boiling water according to the packet instructions.
Carefully peel the skin off the red peppers and discard the stem and seeds. Place the peppers into a blender with the garlic, red onion, cashews, almond milk, nutritional yeastoregano, olive oil and a generous pinch of salt and pepper and blend until smooth.
Drain the pasta once cooked and add back to the same pot and stir through the blended pepper sauce and spinach.
