Creamy Vegan Pepper and Tomato Pasta

Name: Creamy Vegan Pepper and Tomato Pasta with Pine Nuts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Spaghetti; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Red pepper; 60 Grams of Sun dried tomatoes; 1 Tbsp of Olive oil; 1 Tsp of Salt; 70 Grams of Tomato paste; 2 Grams of Paprika powder; 400 Grams of Chopped tomatoes; 1 Piece of Vegetable stock cube; 5 Grams of Brown sugar; 40 Grams of Cashew nuts; 240 ML of Almond milk; 1 Tsp of Black pepper; 150 Grams of Cherry tomatoes; 15 Grams of Fresh basil; 20 Grams of Pine nuts

with Pine Nuts

Enjoy this luscious red pasta which benefits from the natural sweetness of red peppers.

378 Reviews

Cals 898 · Prot 38 · Carbs 152 · Fat 21

Vegan

30 min

Enjoy this luscious red pasta which benefits from the natural sweetness of red peppers.

378 Reviews

Cals 898 · Prot 38 · Carbs 152 · Fat 21

Vegan

Ingredients

Pasta

Spaghetti 10*

250 Grams

Sauce

Red onion

1 Piece

Garlic cloves

2 Piece

Red pepper

1 Piece

Sun dried tomatoes

60 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

70 Grams

Paprika powder

2 Grams

Chopped tomatoes

400 Grams

Vegetable stock cube 15*

1 Piece

Brown sugar

5 Grams

Cashew nuts 1*2*

40 Grams

Almond milk 2*

240 ML

Black pepper

0.5 Tsp

To serve

Cherry tomatoes

150 Grams

Fresh basil

15 Grams

Pine nuts 2*

20 Grams

Allergens

*10 Wheat, *15 Celery, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3724 / 898
Fats (g)	21.1
of which saturated (g)	2.5
Carbohydrates (g)	152
of which sugars (g)	36.6
Fibers (g)	22.1
Proteins (g)	37.6
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and chop the onion. Peel and mince the garlic. Roughly chop the peppers and sun dried tomatoes.

2 Start sauce

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and pepper with a pinch of salt. Fry for 3 min. Add the tomato paste, garlic, paprika and sun dried tomatoes and cook for 2 min.

3 Simmer

Add the chopped tomatoes, vegetable stock cube, sugar, cashew nuts and almond milk. Cover with a lid, reduce the heat to low and simmer for 15-20 min.

Tip! For extra creaminess, soak the cashew nuts in hot water for 2-4 hours before cooking. Drain well.

4 Boil and toast

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain. Meanwhile, slice the cherry tomatoes in half. Pick the basil leaves. Toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

5 Blend sauce

Add the sauce to a food processor and blitz until smooth. Alternatively, use a hand-held blender. Season to taste with salt and pepper.

6 Finish

Toss the drained spaghetti in the tomato sauce along with the cherry tomatoes and basil leaves. Divide among plates and sprinkle with the toasted pine nuts.

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