Creamy Vegan Pepper and Tomato Pasta

with Pine Nuts
Enjoy this luscious red pasta which benefits from the sweetness of peppers.
Cals 844 · Prot 29 · Carbs 141 · Fat 20
Vegan
Try Hello Chef Now
30 min
photo
Enjoy this luscious red pasta which benefits from the sweetness of peppers.
Cals 844 · Prot 29 · Carbs 141 · Fat 20
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta
Spaghetti
250 Grams
Sauce
Red onion
1 Piece
Garlic cloves
2 Piece
Sun dried tomatoes
60 Grams
Olive oil
1 Tbsp
Paprika powder
2 Grams
Tomato paste
70 Grams
Brown sugar
5 Grams
Red pepper
1 Piece
Chopped tomatoes
400 Grams
Vegetable stock cube
1 Piece
Cashew nuts
40 Grams
Almond milk
240 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Cherry tomatoes
150 Grams
To serve
Pine nuts
20 Grams
Fresh basil
15 Grams

Tips for fussy eaters

Not vegan? Garnish with grated Parmesan!

Pro tip

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

Before you start

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

Instructions

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1 Prep

Peel and chop the onion. Peel and mince the garlic. Roughly chop the peppers and sun dried tomatoes.
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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 pastegarlic, paprika and sun dried tomatoes and cook for 2 min. 
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3 Simmer

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

Tips for fussy eaters

Not vegan? Garnish with grated Parmesan!

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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