INGREDIENTS
FOR THE SAUCE:
• 3 red bell pepper (roasted in an oven).
• 1 onion (roasted in oven)
• 7-8 garlic cloves (roasted if liked)
• 30 gms fresh basil
• 5-6 cloves of garlic
• Nutritional Yeast (optional)
• Handful of cashew nuts
• 1 can coconut cream
• 1/3rd cup plus 1 tablespoon canola/ olive or any other neutral oil.
• Salt and pepper to taste.
PREP TIME: 10 MINS COOK TIME: 20 MINS
DIRECTIONS:
1. Blend all the ingredients of the sauce after roasting the necessary ingredients to enhance the flavours. Simultaneaously, boil 400 gms of spaghetti.
2. In a saucepan, heat olive oil, add salt, pepper, herbs (as desired) and veggies such as corn, mushroom, cherry tomato (if you like) and a whole can of coconut milk (400m1).
3. Let it condense and thicken for a while till the spaghetti is boiled and then add the spaghetti.
4. Then add the red pepper sauce little by little to evenly coat the spaghetti with the sauce.
5. Once all of the spaghetti is coated in it, it's ready to be served.
6. Garnish it with some vegan parmesan, olives, fresh basil & herbs.
And serve!