Ingredients:

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• 1 pack HELIOS Gluten Free Tagliatelle

• 1 onion, roughly chopped

• 2 garlic cloves, unpeeled

• 2 red peppers, sliced

• 300 ml unsweetened almond milk

• 2 tbsp olive oil

• 1 tsp sweet paprika

• pinch chilli pepper, to taste

• 1 tsp dried oregano

• 2 tbsp lemon juice

• 2 tbsp nutritional yeast

• Salt, pepper

For garnish:

• Fresh parsley or basil

Method:​

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Preheat oven to 180oC. Meanwhile, boil tagliatelle in plenty salted water and stir. Drain and set aside.

 

Place the onion, garlic and red peppers on a baking tray with greaseproof baking paper. Drizzle over the olive oil. Bake in oven for about 15 minutes, until the vegetables softened. Peel the garlic and blend with the onion and the red peppers. Add the paprika, chilli, oregano, lemon juice and whizz until smooth.

 

Place the sauce in a pan, add the almond milk, nutritional yeast, salt and pepper. Bring to the boil. Add the cooked tagliatelle and mix well.

 

Serve with fresh parsley or basil.