So easy and tasty - the addition of the roasted red peppers add a lovely sweetness and slight charred note that goes so well with the wholemeal pasta. This has it all creamy, pasta deliciousness! Add any cooked veg you like to bulk this out
Takes 10 minutesminutes
Serves 4
Ingredients
300gwholemeal pasta of choiceuse GF if coeliac
Red pepper sauce
100gcashew nuts
500mloat milk
1.5tspsalt
1/4tspground black pepper
1tspgarlic powder
15mllemon juice
100groasted red peppersfrom a jar
Veg
100gfrozen peas
200gmushrooms
1tbsptamari/ soy sauce
75gof roasted red peppersfrom Jar to serve
20gbasil to serve
Instructions
In a large bowl add the frozen peas and pour over just boiled water and leave to defrost. Finely chop the mushrooms. Pluck the basil leaves from the stalk. Slice the 75g of roasted red pepper into thin strips.
Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce.
Blend all ingredients for the sauce (except the basil) till smooth.
Heat a non-stick pan on high heat and once hot add the chopped mushrooms and fry for 5 mins stirring regularly, Once they start to brown add the tamari and quickly stir it around the pan. Remove from the heat.
Drain the pasta, keeping some pasta water aside. Drain and rinse the peas (ensure that they are thawed) Add the drained pasta, peas and cashew sauce to the cooked mushrooms, mix well over medium heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.
Taste and season before serving with the chopped basil. Enjoy!!