Creamy Vegan Pepper and Tomato Pasta

with Pine Nuts
Enjoy this luscious red pasta which benefits from the sweetness of peppers.
874 Reviews
Cals 876 · Prot 36 · Carbs 123 · Fat 27
Vegan
Try Hello Chef Now
30 min
Creamy Vegan Pepper and Tomato Pasta with Pine Nuts
Enjoy this luscious red pasta which benefits from the sweetness of peppers.
874 Reviews
Cals 876 · Prot 36 · Carbs 123 · Fat 27
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
1 Piece
Brown sugar
5 Grams
Cashew nuts 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, *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.

Before you start

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

Instructions

Prep

1 Prep

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

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.
Simmer

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.
Boil and toast

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.
Blend sauce

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.
Finish

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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