Romano Pepper Pasta
This recipe was the result of me being really excited to make my own tomato pasta sauce… only to realise I’d forgotten to buy any tomatoes! Thankfully, the Romano peppers in this recipe have an amazing flavour, and a touch of tomato purée is enough tomato without overriding the flavours! It’s the perfect summery pasta sauce 😊 This made three portions, and took just over an hour to make. Ingredients 7.7 oz pasta (I used Trofie!) 2 Romano peppers 1 large carrot 1 onion 200g mushrooms 25g cashews 2 TBSP nooch 1 pack vegan sausages (I used heck vegan chipolatas!) 1/2 TBSP chilli oil (use regular for less spice) 1 TSP dried basil 1 TSP dried oregano 1 TSP garlic granules 1 TSP Marmite Salt and pepper, to taste Method Peel and chop the carrot and onion into large chunks. Chop and deseed the peppers and also cut into large pieces. Place the chopped veggies on a baking tray. Drizzle over the oil and sprinkle the garlic, oregano and basil and mix to cover the veggies. Roast for 30 minutes u
