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Rich Creamy Roasted Pepper Pasta Sauce



  • Cooked pasta of choice (to serve)
  • 2 Roasted peppers
  • 3 tbsp Tahini or 1/2 c Raw cashews or 3 tbsp vegan cream cheese (I’ve used all 3 variations depending on my mood)
  • 1 tsp Asafetida (an Indian spice)
  • 1/2 C chopped tomatoes
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp smoked paprika (optional, I usually use this if I’ve used tahini)
  • 2 tbsp olive oil
  • 1 dried bay leaf
  • 1 tbsp English mustard
  • 1 tbsp nutritional yeast
  • 1/2 c unsweetened nut milk


  1. Whizz all ingredients together in a blender except bay leaf and oregano.
  2. Pour into a pan, throw in the remaining herbs and simmer for about 5 mins to allow all the flavors to mingle.
  3. Pour and fold into your cooked pasta.


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