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Creamy Roasted Red Pepper Pasta

Recipe for the sauce:

- 2 Red peppers

- 2 Medium carrots

- 1 tsp ghee

- 4 Cloves garlic with skin on

- 2 tbsp Tomato paste

- 1/4 c Soaked cashews

- 1/2 c Almond milk

- 1/4 c Nutritional yeast

- Water

- Paprika

- Black pepper

- Pink salt

- Sliced plum tomatoes

- Steamed broccoli

Preheat oven to 200c and roast the the red peppers and carrots with ghee or oil of choice, for 35 - 40 minutes. Add the garlic cloves about 10 mins before you take them out. 

Skin the peppers and garlic cloves, add all ingredients (except water, spinach and plum tomatoes) to food processor and blitz. If needed, add some water to make it more sawcy.

add sauce to the cooked pasta, heat up and stir in steamed broccoli, peas and plum tomatoes.

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