Creamy Roasted Capsicum Pasta

This is a satisfying vegan pasta recipe without the use of tomatoes and has a natural sweetness from the roasted capsicum. I kept it simple by just adding button mushrooms into it but you can add whatever additions you like.

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INGREDIENTS (5-7 servings)

2 capsicums
1 cup cashews, soaked in 1.5 cups hot water (can also use 1 can coconut milk instead)
4 cups button mushrooms, sliced
1 tbsp soy sauce
2 tsp garlic powder
500 g macaroni
1 tsp chilli powder
1/4 cup nutritional yeast
3 cloves garlic
2 tbsp dried oregano
2 tsp salt

METHOD

1. Slice the mushrooms and cut capsicums into halves.

3. Start roasting: Roast the garlic cloves and capsicum with outside layer side up at 200C for 40-45 minutes.

4. Meanwhile, cook pasta according to packet instructions. Rinse and set aside.

5. Start frying the mushrooms with a sprinkle of salt, splash of soy sauce and garlic powder.

6. When the capsicum is blackened on the outside, remove from oven and peel the outside layer.

7. Time to blend: Add the cashews with the water it was soaking in, peeled capsicum, roasted garlic, chilli powder, nutritional yeast, salt and an extra 1/2 cup of water to a blender. Blend for 1 minute or until smooth.

8. Add the macaroni back to the pot with the mushrooms and pour the sauce in. Mix to combine. Add some herbs or extra seasoning on top!

Steps 4 & 5

While the capsicum was roasting, I went ahead and started cooking the pasta and started frying the mushrooms around 10 minutes before I took the capsicum out.