Roasted red pepper veggie pasta

1-2 large tomatoes, cut in half

1/2 red onion, sliced

1 bell pepper, cut into chunks

1/2 courgette, sliced

1 clove garlic, finely chopped/minced

65g fusilli pasta

3 Tbsp. olive oil

for the sauce

50g cashews, soaked in boiling water for 1 1/2- 2 hours

2 sundried tomatoes

1 roasted red pepper, from a jar

2 Tbsp. olive oil

salt and pepper

Method

Blend sauce ingredients in a food processor until smooth, adding a glug of water if needed

Put the pasta onto cook according to packet instructions

meanwhile add the chopped veg to a frying pan and saute in 1 Tbsp of oil until soft and browning, around 10 minutes

Drain the pasta, mix in the cooked veg and then mix in the sauce

garnish with basil leaves