Roasted Pepper Linguine

with Cashew Cream Cheese

photo
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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Halve and de-seed the peppers. Place them on a baking tray, skin-side up. Roast for 20-25 min or until the skins are charred. Set aside and allow to cool (see pro tip!). Once cool enough to handle, remove the skins.

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2 Make garlic ciabatta

Meanwhile, chop the parsley leaves. Mash the butter with the garlic paste, half of the chopped parsley and a pinch of salt. Slice open the ciabatta. Place the ciabatta on a second baking tray and spread each slice with the garlic butter. Set aside. 

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3 Cook linguine

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water. Meanwhile, bake the ciabatta for 10 min.

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4 Make sauce

Place the roasted peppers into a food processor or blender along with the cashew cream cheese, a pinch of chilli flakes (spicy!), nutritional yeast, miso paste, a squeeze of lemon juice and a pinch of salt and pepper. Blitz into a smooth sauce. 

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5 Serve

Return the drained pasta to the pan and stir through the roasted pepper sauce, adding a splash of reserved pasta water as needed. Garnish with the remaining parsley and freshly cracked black pepper and serve with the garlic ciabatta.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Cover the peppers with foil as soon as they come out of the oven. This will steam them, which will make peeling easier.

The word linguine means "little tongues" in Italian!

Cooking Time: 30 min

Equipment Required: Blender, Tinfoil

Cals 936 · Prot 32 · Carbs 151 · Fat 26

Dairy-Free

Ingredients

Number of people

Roasted pepper linguine

Red pepper 2 Pieces
Linguine 250 Grams
Cashew cream cheeze 110 Grams
Chilli flakes 2 Grams
Nutritional yeast 4 Grams
Miso paste 20 Grams
Lemon 0.5 Pieces
Salt 1 Tsp
Black pepper 1 Tsp

Garlic ciabatta

Fresh parsley 15 Grams
Vegan butter 10 Grams
Garlic paste 10 Grams
Salt 0.5 Tsp
Ciabatta 1 Piece

The word linguine means "little tongues" in Italian!

Cooking Time: 30 min

Equipment Required: Blender, Tinfoil

Cals 936 · Prot 32 · Carbs 151 · Fat 26

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Halve and de-seed the peppers. Place them on a baking tray, skin-side up. Roast for 20-25 min or until the skins are charred. Set aside and allow to cool (see pro tip!). Once cool enough to handle, remove the skins.

photo

2 Make garlic ciabatta

Meanwhile, chop the parsley leaves. Mash the butter with the garlic paste, half of the chopped parsley and a pinch of salt. Slice open the ciabatta. Place the ciabatta on a second baking tray and spread each slice with the garlic butter. Set aside. 

photo

3 Cook linguine

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water. Meanwhile, bake the ciabatta for 10 min.

photo

4 Make sauce

Place the roasted peppers into a food processor or blender along with the cashew cream cheese, a pinch of chilli flakes (spicy!), nutritional yeast, miso paste, a squeeze of lemon juice and a pinch of salt and pepper. Blitz into a smooth sauce. 

photo

5 Serve

Return the drained pasta to the pan and stir through the roasted pepper sauce, adding a splash of reserved pasta water as needed. Garnish with the remaining parsley and freshly cracked black pepper and serve with the garlic ciabatta.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Cover the peppers with foil as soon as they come out of the oven. This will steam them, which will make peeling easier.

Ingredients

Number of people

Roasted pepper linguine

Red pepper 2 Pieces
Linguine 250 Grams
Cashew cream cheeze 110 Grams
Chilli flakes 2 Grams
Nutritional yeast 4 Grams
Miso paste 20 Grams
Lemon 0.5 Pieces
Salt 1 Tsp
Black pepper 1 Tsp

Garlic ciabatta

Fresh parsley 15 Grams
Vegan butter 10 Grams
Garlic paste 10 Grams
Salt 0.5 Tsp
Ciabatta 1 Piece
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