2 small red capsicums (red peppers)
4 Tbsp Hemp Seeds
1/2 Lemon, juiced
2 Cloves Garlic
2 Tbsp Nutritional Yeast
1/4 Tsp Cayenne Pepper - may need to be adjusted depending on tolerance to spicy foods
Packet of gluten free pasta
Place red pepper in the over and put under the grill and let roast until it turns black (about 10 minutes). Once the capsicums turn black flip to the other side and repeat this step. Let it cool for about 10 minutes.
Once the peppers are cooled, peel the roasted black skin off. You can run under cool water as you do this. Discard the skins and seeds and throw the rest in your blender.
Add the rest of the ingredients to blender and blitz until smooth and creamy.
Cook your pasta according to the packet instructions, pour sauce over top and add fresh herbs if you like.