Creamy Basil Red Pepper Sauce
- 300g wholewheat spag
- 100g cashews, pre-soaked in boiling water at least 15 mins (preferably an hour or 2)
- 400ml plant milk
- 1/2 jar roasted red peppers (of a 400g jar)
- 1 tsp garlic powder
- 1 tsp salt
- A handful of fresh basil
- Blend all ingredients minus the fresh basil in a blender, add to a pan with the cooked spaghetti and basil, cook till the basil wilts!
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