Spaghetti in a Rich Roasted Tomato & Pepper Sauce

Start by preheating your oven to 160°C, line a baking tray with parchment paper and bring a large pot of salted water to the boil.

Cut the large tomatoes and one of the cloves of garlic in two, and coarsely chop one of the onions. Pile them into your lined tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 40 minutes.

Finely dice the rest of the onion and garlic, warm olive oil in a large skillet and sauté them over a medium heat until soft. Halve the cherry tomatoes. Season the onions and garlic with salt, pepper, chili powder and curry powder, then toss in the cherry tomatoes, turn down the heat and sauté for 5 more minutes.

Meanwhile, put the roasted tomatoes, half the fresh basil and the grilled peppers in a blender and whizz until you have a smooth sauce. Season to taste with salt and pepper.

Cook the pasta according to the instructions on the pack.

Grab your skillet of veggies, and stir in the pepper sauce and the Alpro Cooking Soy OR Alpro plant based alternative for yoghurt plain No Sugars. Let it all simmer for six more minutes.

Finally, drain the cooked pasta, tumble into the skillet and stir to coat every strand with the sauce. Scatter with the rest of the chopped basil and serve straightaway.