creating a more complex and harmonious profile and allows the cheesy goodness to get into every nook and cranny of the pasta.

Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream ...

It was rich, tomatoey, and not overly spicy, especially when served with pasta. The heat came from the crushed-red-pepper ...

My favorite meal is super simple: pasta with tomato sauce. When there are only two ingredients in a meal, they both have to ...

Once you try my vegan roasted red pepper pasta, it’ll be on your dinner rotation in no time. With simple ingredients blended ...

This is where I encountered the small stuffed pepper that inspired today’s pasta recipe. They’re a little bit bigger than a gumball; olive green or deep red, but wrinkly and a little stodgy.