Pasta, Bell Peppers, and Asparagus in a Creamy Sun-Dried Tomato Sauce

  • W01
  • Mains
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  • 4 cloves of garlic
  • 3 tbsp sun-dried tomato paste
  • 2 tbsp cooking oil
  • 7-10 sprigs of asparagus
  • 1 each red and yellow pepper
  • 250g pasta
  • 1 cup almond milk
  • 1 cup cashew cheese
  • 1 tbsp dry basil
  • ¼ teaspoon of red pepper flakes
  • salt, to taste

  1. Bring a large pan of water to boil and cook pasta according to instructions. Reserve some cooked pasta water.

  2. Meanwhile, mince 4 cloves garlic, chop 7-10 sprigs asparagus and finely slice 1 red and 1 yellow pepper.

  3. In a large pan, on medium heat, sauté for 1m until garlic is fragrant:

    • 2 tbsp cooking oil
    • The minced garlic
    • 3 tbsp sun-dried tomato paste

  4. Add the asparagus and peppers to the pan, sprinkle with a little salt, and cook on medium heat for 2-3 minutes until they soften just a little.

  5. Add 1 cup almond milk to the vegetables and bring to a gentle boil. Add 1 cup cashew cheese and reduce heat immediately. Simmer and cook, constantly stirring, until a creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add 1 tbsp of basil, and ¼ teaspoon of red pepper flakes.

  6. Add the cooked pasta to the pan and stir

  7. Add about ½ cup reserved pasta water a little at a time until the sauce reaches your preferred thickness. Season with salt and pepper to taste. Let it simmer for a couple of minutes for flavours to combine.

Modified from Julia's Album