Pasta with roasted pepper sauce

Ingredients for 2 servings:

• 1 pointed pepper, red
• 1 tsp chili flakes, Korean
• 2 garlic cloves
• 4 tbsp olive oil
• 180 g pasta, vegan
• ½ tsp sea salt
• 100 g cream cheese substitute (cashew cream cheese)
• ½ tsp pepper, green, freshly ground
• 10 basil leaves
• 5 sage leaves
• 50 g cheese substitute (pecorino substitute)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

Preheat the oven to 220°C (grill). Deseed and quarter the peppers. Peel the garlic. Arrange both on a baking sheet and place the peppers skin-side up. Drizzle everything with 2 tablespoons of oil and grill for about 8-10 minutes, until the peppers are blistered. Remove from the grill and let cool. Cook the pasta according to the package instructions until al dente. Meanwhile, peel the skin from the peppers. Roughly dice the flesh and puree finely with the roasted garlic. Stir in the cashew cream cheese and season with salt and pepper. Wash the basil and sage. Heat 2 tablespoons of oil in a pan and fry the herb leaves until crispy. Serve the pasta with the sauce on a plate. Scatter the roasted herb leaves over the pasta. Finely grate the pecorino substitute and sprinkle it over the pasta.