Roasted Sweet Red Pepper Pasta

This pasta is easy to whip up and the sauce stores well in a jar in the fridge! It makes a quick, easy weekday meal and you can pack with all the veggies you like!


Servings: 2


  • 2 sweet red peppers
  • Spray oil
  • 150g pasta (I used red lentil penne)
  • 1 large brown onion, diced
  • 1 tsp crushed garlic
  • 100ml cashew milk
  • 2 tbsp nutritional yeast (10g)
  • 200g courgette, chopped
  • 200g spinach
  • Salt & pepper to taste


  1. Heat oven to 180c and spray the peppers with a little oil. Roast for 20-30 minutes until soft, flipping half way
  1. Cook pasta according to packet instructions
  2. In the meantime, fry the onions and garlic in a little spray oil until soft then transfer to a blender. In the same pan, spray a little bit more oil then sautés the courgettes for 2 minutes, then add the spinach and cook until wilted. Set aside
  1. Once peppers are cooked, add to the blender with the onions & garlic, then add the cashew milk & nutritional yeast and blitz until smooth
  2. Combine the cooked pasta, pasta sauce, courgette & spinach then serve with salt & pepper to taste. I hope you love this recipe as much as I do!

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