Step 1

Place the pasta into a pot and cook it per the packet instructions while you prepare the sauce.

Step 2

Add the soaked cashews, roasted red bell peppers, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth & creamy.

Step 3

Heat a pot over low-medium heat, and add the vegan butter. Once it's melted, add the cornflour and cook for about 3-5 minutes, until it has darkened a little.

Step 4

Slowly add your blended cream mixture to the butter & flour, whisking as you go.

Step 5

Add the black pepper and continue to whisk as the cream comes to a simmer. Cook for around 3-5 minutes, until the sauce has thickened, then remove from the heat.

Step 6

Serve with your cooked pasta.