Fresh Vegan Roast Capsicum & Olive Ravioli with Creamy Tomato Sauce & Baby Rocket

Method

1. Heat olive oil in a sauté pan over a low heat and add onion, garlic and rosemary, stirring until well coated.
2. Cover and cook for 10 minutes or until onion is tender.
   
3. Place cooked onion mixture into a food processor or blender with drained cashews, tinned tomatoes and tomato paste, processing mixture until smooth and creamy.
4. Return mixture to pan and cook for a further 5 minutes over a medium heat, stirring occasionally. Season with salt and pepper.
5. While the sauce is cooking, into a pot of boiling salted water, add the pasta and cook as per packet directions.
6. Add cooked, drained pasta to creamy tomato sauce, stirring gently until well coated.
7. Serve pasta with fresh baby rocket leaves.