Roasted Red Pepper & Sun Dried Tomato Tagliatelle

A delicious medley of roasted red peppers, seasoned with Italian herbs, and blended into a creamy coconut milk sauce, which is then combined with succulent, tangy pieces of sun dried tomatoes and topped with rated Vegan parmesan:

Serves 4
Suitable For Freezing

Ingredients:
1 Can Full Fat Coconut Milk
1 Red Onion
2 Red Peppers
5 Medium Tomatoes
3-4 Cloves Garlic
1 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp Dried Rosemary
1/2 Tsp Dried Oregano
1/2 Tsp Dried Thyme
1/2 Tsp Dried Basil
1Tbs Olive Oil
2 Tbs Cornflour
1/4C Sun Dried Tomatoes (Soaked for several hours or overnight)
Vegan Parmesan, Grated (Optional)
Tagliatelle (75-100g per person)

Method:
1.  Wash and De-seed the Peppers, cut into 6ths
2.  Wash and quarter the tomatoes.
3. Peel and cut the red onion into wedges or 6ths
4. Peel the garlic.
5. Add all the perpared vegetables to a raosting tin, then season with salt & pepper, the rosemany, oregano, thyme & basil.
6. Add the olive oil, and mix thoroughly so that all the vegetables are evenly coated with both the oil and seasonings.
7. Roast at 175C for 45 minutes.
8. Put the pasta on to boil.  Use 75-100g dry weight per person.
9. Blend the roasted vegetables with their juices, oil and seasonings until smooth.
10. Pour the blended vegetables into a pan, set to a medium heat, add the coconut milk and heat gently, stirring, until the coconut milk has combined with the vegetables.
11. Mix 2 Tbs cornflour with a little water, mix until blended and add to the sauce
12.  Turn up the heat, and mix vigorously until the mixture reaches boiling point and the starch has thickened the sauce, then turn the heat to low.
13. Roughly chop the sundried tomatoes, and add them to the sauce.  Stir to combine.
14. Drain the pasta, place in a serving bowl, top with the sauce, then grate on some Vegan Parmesan and a sprinkle of dried herbs to serve.