Vegan Roasted Pepper Pasta.

1. Roast: red bell pepper, tomato, yellow onion, garlic. Roasted for 30mins at 180 Celsius.

2. Blend everything with: soaked cashew, nutritional yeast, vegan milk, spices. Spices: basil, oregano, thyme, rosemary. I used my freshly homemade cashew milk.

3. Pour into a pot and heat it up.

4. Add cooked pasta. I used mixture of tri-colour fusili and penne.

5. Garnish: hemp seed, chili flakes, parsley.

Served mine with: roasted and raw palermo pepper, mini sweet pepper and bell pepper. Steamed pumpkin, mashed avocado, lettuce and cherry tomato.

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