Roasted Red Pepper Pasta

Serves 4-6

The Sauce:
2 red peppers, deseeded and halved
4 salad tomatoes, halved
1 bulb of garlic, halved
2 tbsp olive oil
salt & pepper
100g blanced almonds
30g basil
1 tsp salt
2 tsp smoked paprika
1 tbsp balsamic vinegar
lemon, half juiced
2 tsp maple syrup
1/2 cup almond milk

To Serve:
Pasta of choice, 100g per person
Basil for garnish

Method:

1. Preheat the oven to 180 degrees

2. Add halved red pepper, halved tomatoes and halved garlic bulb to a roasted dish and drizzle with olive oil, salt and pepper and roast for 45-60 minutes.

1. Once sticky and carmamalised remove from the oven and add to a blender with the remaining ingredients.

2. Blend until creamy and smooth! Thin with further almond milk if desired.

1. Add the sauce back to a pan and stir into your favourite pasta. Garnish with fresh basil and enjoy!

2. This sauce is also great for freezing and defrosting quickly for that perfect mid week family meal.