You will need:
- ½ pound / 260 grams of macaroni
- ¾ cup / 100 grams of cashews that have been soaked in warm water for two hours
- 2 teaspoons of olive oil
- 1 diced yellow onion
- 2 cloves of garlic
- 2 cups of vegetable stock
- 1½ tablespoons of corn starch
- 1 roasted red pepper
- 1 tablespoon of tomato paste
- 1½ teaspoons of italian seasoning
- ½ teaspoon of salt
- 1 teaspoon of dijon mustard
• Oven roast the pepper at 500 °F / 260 °C / Gas Mark 10 for five minutes.
• Place the pepper in a bowl and seal tightly with cling film.
• Leave to cool for ten minutes.
• Peel the pepper gently and remove the seeds.
• Sauté the onions in oil with a pinch of salt on medium heat until they turn translucent.
• Add the garlic and sauté for a further thirty seconds.
• Transfer the onion and garlic into a food blender.
• Boil some water in a saucepan and begin cooking your macaroni according to the directions given on the packet.
• Drain the cashews and add them to the blender.
• Add the vegetable stock, corn starch, pepper, tomato purée, seasoning, salt and mustard and blend until very smooth.
• Transfer the mixture into a large saucepan and thicken on a medium heat for ten to fifteen minutes.
• Add the pasta to the sauce, mix well and serve!
Optional; - Roast some broccoli in olive oil and garlic salt for twenty minutes at 400 °F / 204 °C / Gas Mark 6 and serve with your pasta!
- Bake at 350 °F / 180 °C / Gas Mark 4 for twenty minutes to create a slight crust!
- 21:10
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