Chickpea Pasta With Red Bell Pepper Sauce

• • 250 g chickpea pasta
  • 2 red bell peppers
  • 30 g raw cashew
  • 4 garlic cloves
  • 1 tsp dried basil
  • 150 g smoked tofu
  • 50 ml water
  • 3 Tbsp olive oil for cooking
  • Salt & pepper to taste

• • For an extra burst of flavour, you can serve your pasta dish with some roasted smoked tofu cubes on top.

• • Cook the chickpea pasta as directed on the package label.
  • While the pasta is cooking, heat some olive oil in a non-stick pan. Add the bell peppers, season them with salt and pepper, and cook for approximately 5 minutes.
  • Moving on to the sauce: place the roasted bell peppers, raw cashews, minced garlic, 50 ml of water, salt, pepper, and dried oregano in a food processor.
  • Blend the ingredients until you obtain a creamy sauce.
  • Transfer the sauce back to the pan and mix it with the cooked chickpea pasta.