You can use pre-roasted red peppers from a jar for convenience. Around 240g is enough
To roast your own the easiest and quickest way is to skewer and set them directly over a gas stove top, turning on the flame until the skin is completely charred or quarter them and put them under the grill on high for 5 minutes until blackened
Then put them in a zip-lock freezer bag or tupperware box and let them steam to release that charred skin and simply rub it off in the bag
In the oven, roast them uncovered at gas 8 / 220C / 450F for 45 minutes, turning twice during cooking until blackened, then cover in foil and let steam for 10 minutes and remove the skin
While the peppers are cooling, gently fry the onion and garlic in the oil over a medium heat for around 5 minutes
Add the onion and garlic to a blender with the roasted peppers, coconut milk, nutritional yeast and cornflour
Puree smooth and generously season to taste
Put the sauce back in the frying pan and simmer to thicken
Meanwhile, cook the pasta as per the packet directions
Drain the pasta and add to the sauce then season again adding the flaked chilli if you want to
Serve with some freshly chopped basil scattered over and please try my vegan parmesan recipe too!
