Creamy Vegan Capsicum with Pulse Pasta Penne - San Remo Malaysia

Ingredients

• Cook San Remo Pulse Pasta Penne according to the packet instructions.
• In the meantime, place the halved capsicums onto a tray that has been lined with foil and place under a hot grill until the skin is blackened.
• Once the skin is fully blackened, place the capsicums into a bowl and cover with cling wrap – this allows the capsicums to steam and helps the skin tear away easier in the next step.
• Once the capsicums have cooled, peel off the skin and place them in a food processor with the garlic, chili, almond butter, almond milk, corn flour, olive oil and salt and pepper
• Blitz the mixture until smooth then place into a fry pan and cook for around 3-5 minutes to cook out the flour.
• Once the pasta is cooked, toss the pasta through the sauce.
• Top with some toasted pine nuts, extra virgin olive oil and some torn basil before serving.