Add the 3 red peppers to a baking dish and bake for 15 minutes
Now turn the peppers and add the 2 garlic cloves and quartered red onion and bake for a further 15 minutes
Soak your 50g of cashews in hot water
Once the peppers are done, remove from the oven and allow to sit for a few minutes to cool
Meanwhile, cook your pasta in boiling water
Carefully peel off the skin of the red peppers and discard the stem and seeds. Place in the blender jug along with the garlic and red onion
Now add to the blender the drained cashews, 200-225ml milk, 3 tbsp nutritional yeast, 1 tbsp oregano, 1 tbsp olive oil, generous pinch of salt and pepper and blend until smooth
Drain your pasta and use the pasta pot to heat the sauce on its own for 2 minutes until bubbling. You can also add spinach to wilt
Now add the drained pasta into the sauce and stir until well combined
Notes
TIP: Batch cook the sauce for 4 portions or more and freeze the leftovers for another day.