Vegan Tagliatelle with creamy red pepper sauce

This is one of my favourite pasta dishes. The recipe is super quick to prepare, completely vegan, gluten- and lactose-free and delicious. In 10 minutes, you can put this great pasta dish on the table. You can always add extra vegetables to this basic recipe: think spinach, mushrooms, peas, etc.

Recipe:

For 2-3 people:

• 1 pack Vegan Tagliatelle
• 100 g cashew nuts
• 250 g peeled roasted red pepper (from jar)
• 1 clove of garlic
• juice of 1/2 lemon
• 500 ml almond milk
• 1 tsp tandoori spices (optional can be omitted or you can also use Za'atar or Harissa powder)
• black pepper and salt
• toasted black sesame seeds
• fresh basil

Cook the cashews and garlic clove for about three minutes. Blend the cashews, garlic, paprika, almond milk, lemon juice until smooth. Season with salt and pepper and 1 tsp tandoori seasoning.

Boil the Vegan Tagliatelle in salted water al dente for 3 minutes. Drain and rinse thoroughly under running water.

Warm the sauce in a pan and add the pasta. Serve with some toasted black sesame seeds and a few fresh basil leaves.

Tasty!

Tip: you can add some extra vegetables to this basic sauce: some sautéed mushrooms or fresh spinach or peas go perfectly with this dish