Ingredients

• 1 Tbsp. olive oil
• 1 small red onion, diced
• 3 cloves garlic, diced
• 1 cup raw cashews, soaked >2 hours or overnight, drained
• 1 cup roasted red peppers (capsicum)
• ¾ cup nutritional yeast flakes (optional: adds cheesy flavour)
• 2 Tbsp. coconut cream
• 1 Tbsp. tamari (or soy sauce)
• Large handful of fresh basil leaves
• 1 Tbsp. tapioca flour
• ½ cup sundried tomatoes
• 1 cup almond milk
• 1 cup dairy-free cheese (optional)
• 2.5 cups your favourite dried pasta (I used gluten free penne)

Takes 30 min ,serves 4.

Instructions

1. Heat oil in a large fry pan and add onion and garlic. Cook, stirring around 5 minutes until onion is translucent
2. Add cooked onion and garlic along with all remaining ingredients except the pasta to a high power blender or food processor and blend until smooth
3. Meanwhile, heat a large pot of water until boiling and then cook pasta according to packet directions
4. In the large fry pan, add the sauce and warm over a low heat, stirring as the sauce thickens slightly. If using, add the dairy-free cheese and stir in until melted
5. When the pasta is cooked, drain and add to fry pan. Stir to coat the pasta in the rich delicious sauce and then ladle spoonfuls into bowls. Top with a sprinkling of nutritional yeast and fresh basil leaves and serve!