I get that this isn’t the prettiest of pasta’s I’ve made and usually I wouldn’t post such an unappetising photo BUT it tasted SO GOOD that I just had to share. The best thing about this recipe is I made it quickly for my dinner after uni so didn’t require much effort and was very quick to make once the peppers had roasted. You can roast them in advance too!
- 3 peppers (I used 2 orange 1 red)
- 1 tsp sunflower oil (or spray)
- 1 tsp chopped garlic
- 1 tsp chopped chilli
- 1 medium brown onion, chopped
- 5 spring onions, chopped
- 1/2 cup cashew milk (or any other plant-based milk)
- 70g vegan soft cheese
- 1 tbsp corriander (fresh)
- 8 cherry tomatoes
- 12 mushrooms, chopped
- 1 tbsp balsamic vinegar
- 1 tsp dried italian herbs
- To garnish: chilli flakes, corriander, italian herbs
- Place peppers on a baking tray and roast at 180c for 30-40 minutes, until the skin begins to brown. Remove and allow to cool.
- In a medium sized frying pan, heat 1/2 of the oil and cook the garlic, chilli, brown onion and spring onions on a medium-high heat for about 3 minutes then set aside.
- Remove the skin and seeds from the peppers and place the flesh in a blender.
- Add in the onions, garlic, chilli, cashew milk and soft cheese and blend until smooth.
- Meanwhile, heat the remaining oil on a pan and add the cherry tomatoes. As they start to heat, pour over balsamic vinegar and italian herbs
- On the other side of the pan, cook the mushrooms. Stir tomatoes and mushrooms frequently but try not to let them mix.
- Once the mushrooms are cooked (after about 6-8 minutes), remove the tomatoes and pour in the sauce. Stir through so everything is mixed.
- Serve with pasta of your choice and top with the balsamic tomatoes. Enjoy!