Vegan Chickpea Pasta with Creamy Pepper Sauce

Place the chickpea pasta in boiling salted water and cook for approx. 9 minutes (or according to package instructions) until al dente.

Heat the olive oil in a pan. Add the finely chopped garlic and the bell pepper cut into strips. Sauté over medium heat for approx. 5 minutes until the pepper softens and is lightly browned. Remove from heat.

Place approx. 3/4 of the roasted pepper strips into a blender. Add the cashews, nutritional yeast flakes, salt, freshly squeezed lemon juice, and approx. 180 ml of water (you can also use pasta cooking water for a richer flavour).