Creamy Vegan Capsicum Pulse Penne

15 minutes

20 minutes




250g San Remo Pulse Pasta Penne

4 large red capsicums, cut in half

2 garlic cloves, sliced

1 red birdseye chilli, sliced

1 tbsp almond butter

1/2 cup almond milk

1 tbsp cornflour

2 tbsp extra virgin olive oil

Salt & pepper

Toasted pine nuts, to serve

Torn basil leaves, to serve


  1. Place the halved capsicums onto a tray that has been lined with foil and place under a hot grill until the skin is blackened. 
  2. Once the skin is fully blackened, place the capsicums into a bowl and cover with glad wrap - this allows the capsicums to steam and helps the skin tear away - and allow capsicums to cool.
  3. Bring a pot of salted water to the boil and cook pasta as per packet directions.
  4. While the pasta is cooking, peel the skin off the capsicums and place them in a food processor with the garlic, chilli, almond milk, cornflour, oil and salt and pepper.
  5. Blitz the mixture until smooth, then place into a fry pan and cook for around 3-5 minutes to cook out the flour.
  6. Once the pasta is cooked, toss the pasta through the sauce.
  7. To finish, top with some toasted pine nuts, extra virgin olive oil and some torn basil leaves.