Roasted Pepper and Sun-Dried Tomato Radiatori

A silky, punchy sauce made almost entirely from the pantry. Blended roasted peppers and sun-dried tomatoes with cashews for creaminess, all done in the time it takes to boil the pasta.

Serves 2 | Total time: 15 minutes

Ingredients:

• 200g Monty & Sons Radiatori
• Half a jar of roasted peppers
• Half a jar of sun-dried tomatoes
• 2 tablespoons nutritional yeast (or parmesan)
• A pinch of salt
• Handful of cashews
• Water to top up
• 2 tablespoons sunflower seeds and pumpkin seeds, toasted
• Salt and pepper, to season

Method:

1. Get the Radiatori on to boil in well-salted water and cook until al dente. Reserve a cup of pasta water before draining.
2. While the pasta cooks, toast the sunflower and pumpkin seeds in a dry pan over medium heat until golden and starting to pop. Set aside.
3. Put the roasted peppers, sun-dried tomatoes, nutritional yeast, cashews and a pinch of salt in a blender with a splash of water. Whizz until completely smooth.
4. Pour the sauce into a pan over gentle heat. As it warms through, add pasta water a splash at a time, stirring, until the sauce is silky and coats the back of a spoon. It should be loose enough to cling to the pasta without being watery.
5. Add the drained Radiatori to the pan and toss well to coat every ruffle in the sauce. Season with salt and pepper to taste.
6. Plate up and scatter over the toasted pumpkin and sunflower seeds.