Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 tomatopaste, garlic, paprika and sun dried tomatoes and cook for 2 min.
Add the chopped tomatoes, vegetable stock cube, sugar, cashew nuts and almondmilk. 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.
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.