This roasted red pepper pasta is great for a vegan weeknight dinner that's fuss-free, packed full of flavour, and made with simple ingredients. The sauce is creamy and smooth, with a rich, deep flavour, and great for serving with pasta of your choice!
Firstly, preheat the oven to 180 degrees C (350 F).
Add the red bell pepper to a rectangular baking dish, drizzle it with 1 1/2 tbsp olive oil and sprinkle dried oregano and thyme on top. Bake in the preheated oven for 35 minutes, until the bell pepper is fully softened.
When the bell pepper is almost done roasting, start cooking the pasta you're using according to packaging instructions. This usually takes around 10-12 minutes.
Transfer the roasted bell pepper to a blender or food processor together with plant based milk, tamari, apple cider vinegar, turmeric, cumin, nutritional yeast, and soaked cashews. Blend on a high speed until a very smooth texture is achieved.
Heat the rest of the olive oil in a large pan over a medium-high heat. Add the onion, garlic and tomato paste, cooking for 5 minutes until the onion softens.
Add the sauce, cooked pasta, and green peas. Stir together for around 3 minutes, seasoning to taste with extra salt and pepper if necessary before serving.
To soak the cashews, either leave them in water for 4-8 hours, or simmer them for 15 minutes. Drain and rinse well when done.
This sauce is best served straight away, but you can leave it in the fridge in an airtight container for 3-4 days.