Spaghetti in a Rich Roasted Tomato & Pepper Sauce

Start by preheating your oven to 160°C fan/ gas mark 4, line a baking tray with parchment paper

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 pan and sauté them over a medium heat until soft. Halve the cherry tomatoes. Sprinkle the chilli powder and curry powder over the onions and 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.

Stir the tomato and pepper sauce into the pan with the onions and add the Alpro No Sugars plant based alternative for yogurt. Let it all simmer for 5 more minutes.

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