Red Pepper and Cashew Spaghetti
Red Pepper and Cashew Spaghetti



  • 100g cashew nuts, soaked in water overnight
  • 200g sliced mushrooms
  • 300g baby plum tomatoes
  • 2 tbsp olive oil
  • 2 tsp mixed herbs
  • 200g roasted red peppers from a jar, drained
  • 100g sundried tomatoes from a jar, drained
  • 3 garlic cloves
  • 200ml boiled water
  • 100ml soya cream
  • 1 tbsp nutritional yeast
  • 300g wholewheat spaghetti
  • Chopped parsley, to garnish
  • Preheat the oven to 180C. Pop the mushrooms and tomatoes in a baking tray and drizzle with olive oil and seasoning, as well as 1 tsp of the mixed herbs. Roast for 20 mins. Meanwhile, drain the cashew nuts and mix with the red peppers, sundried tomatoes, garlic, remaining mixed herbs, hot water, yeast, cream and some salt in a blender. Blitz until smooth.
  • Cook the spaghetti in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Heat the sauce in a separate saucepan, then mix the drained spaghetti into the sauce, loosening with a splash of the cooking water if necessary. Stir through the roasted mushrooms and tomatoes, then scatter with chopped parsley and a drizzle of olive oil to serve.
20 mins
4 serving

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