1. Into a pot of boiling salted water, add the penne and cook to the packets instructions
  2. In the meantime, place the halved capsicums onto a tray that has been lined with foil and place under a hot grill until the skin is blackened. Once the skin is fully blackened, place the capsicums into a bowl and cover with cling wrap - this allows the capsicums to steam and helps the skin tear away easier in the next step
  3. Once the capsicums have cooled, peal off the skin and place them in a food processor with the garlic, chili, almond milk, corn flour, oil and salt and pepper
  4. Blitz the mixture until smooth - then place into a fry pan and cook for around 3-5 minutes, to cook out the flour
  5. Once the pasta is cooked, toss the pasta through the sauce and serve
  6. to finish, top with some toasted pine nuts, extra virgin olive oil and some torn basil

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