Amelia Freer’s red pepper pasta sauce (vegan):
Serves 2
I tend to choose legume pastas now they are more readily available – such as chickpea, or red lentil. They taste delicious, and have more protein than standard grain pastas, making them a complete and nutritionally balanced choice with very little extra effort. However, this sauce works well with whichever pasta you (or your family) particularly enjoy. Should you have any sauce left over, it can be stored in a jar in the fridge for 3 to 4 days, or frozen for a later date.
Ingredients:
80g cashews (soaked for 2 hours in plenty of hot water, then drained)
2 roasted red peppers
(from a jar or homeroasted,skins on)
2 sun-dried tomatoes
juice of ½ a lemon
3 tablespoons olive oil
1 teaspoon sea salt
a good grind of black
pepper
To serve
200g pasta of your choice
fresh basil and Parmesan cheese (optional)
Method
Blend all the ingredients together in a high-speed blender until smooth and creamy. You may need to add a dash of water if the sauce needs to be loosened a little.
Cook your pasta according to the packet instructions, and drain.
Warm the sauce through in a saucepan, then stir it through the pasta.
Top with some torn fresh basil, if using, and some grated Parmesan or vegan alternative.
This recipe is from Amelia’s new book Simply Good for You, where she shares 100 quick and tasty recipes straight from her own family kitchen to inspire and encourage you into yours.
Amelia will be collaborating with Riverford for a guest organic recipe box, available for delivery on the week commencing 8 June.
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