Roast Red Pepper & Tomato Pasta

1: Preheat the oven to 220°C. On a lined baking tray, place the capsicums/peppers skin side up, tomatoes skin side down along with the onions and garlic.

2: Drizzle on the olive oil to coat the ingredients and generously season with salt and freshly cracked black pepper. Roast for 25-30 minutes or until lightly golden and charred.

3: In the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once cooked, drain, add back into the pot and set aside.

4: Take the roast veg out of the oven and add into your blender along with the vegetable stock and unsweetened almond milk. Blend until just smooth then transfer into the pot.

5: Over medium-high heat, toss to combine until pasta is coated evenly with the sauce. Season with salt and pepper to taste.

6: Serve immediately with chilli flakes and fresh basil. Enjoy!